Free Shipping (U.S. Orders) over $45

Cast Iron Cornbread

Colonial Milling 

This is the recipe that we sample at the farmers market. It’s a crowd favorite and super easy to make. 

  • Place cast iron skillet in oven and preheat to 375 •. Melt your butter while you make your batter. 
  • Combine dry ingredients in a large bowl.  Mix eggs and buttermilk separately. 
  • Mix wet and dry ingredients until it just comes together. 
  • Fold hot melted butter into batter, leaving a little in your skillet. 
  • Pour batter back in the skillet and bake  20-25 minutes until golden brown. (My nose usually tells me when it’s done!)   

Dry Ingredients:

  • 1 1/4 Cups Colonial Milling Cornmeal
  • 3/4 Cup All Purpose Flour (use a hard wheat like King Arthur. This isn’t the place for White Lilly flour which is a soft wheat)
  • 1/4 Cup Sugar (use a little less if you don’t want it sweet)
  • 1 Teaspoon Kosher Salt 
  • 2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda  

 Wet ingredients:

  • 1 1/3 Cups Buttermilk
  • 2 Eggs
  • 8 Tablespoons REAL Butter. (Yes, it matters! I use salted butter)
Close (esc)

WE are so glad you are here!

Thank you for your continued support of our small family farm and grist mill. We couldn't do THIS without folks like YOU!

If this is your first time here, WELCOME! Let us know if you have any questions.

Michelle 864-809-8144

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now