Everyone has their cornbread preferences. Whether you prefer making it sweet or not sweet at all, with bacon grease or with butter or however your grandma used to do it, cornbread is a must-have on your Thanksgiving table. It’s a hit with everyone (even the little ones) and can be whipped up and ready in 20 minutes or less.
This version is a great middle-of-the-road recipe. It’s sweet, but not too sweet, crispy where it needs to be and delicious with a schmear of butter on it. You can also spice it up and add things like bacon, chorizo, jalapenos or cheddar cheese to your batter. Just remember, the key to great cornbread is making it in a cast iron skillet.
Note: this recipe can be made with different grinds of cornmeal. If you choose to use a medium grind, we suggest soaking the cornmeal in the buttermilk for about 20 minutes before baking (unless you prefer a gritty cornbread, in which case you don’t want to soak the cornmeal!)
Prep Time: 5 min
Cook Time: 15 min
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