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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)
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