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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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New Products From our Farm

We have decided to help fund the expansion of our apiary by sharing our private reserve of wild bee honey with you. We can only offer a very limited quantity for now, so grab some quick! Follow the progress of this project on Instagram @colonialmilling

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