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April 07, 2019 1 min read

This toothsome cornbread has a rich corn flavor. It is neither too smooth nor too sweet, more a classic hearty Southern take. No cast iron? No problem! Simply use any 8-10 inch pan you've already got in your kitchen.

Adapted from a recipe by Mark Bittman

Click here for a PDF of this recipe

4  tablespoons fat - butter, olive oil, lard or bacon drippings
1 1/2 cups Barton Springs Mill cornmeal (each color of cornmeal has a slightly different flavor - choose your own adventure!)
1/2 cup Barton Springs Mill All Purpose Standard or All Purpose Premium flour
1 cup fresh or frozen corn kernels
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 to 1/3 cup sugar (if you like it sweeter, go with 1/3 cup)
3 eggs
1 3/4 cups whole milk

    Put the fat in a 10-inch cast iron skillet or an 8-inch square baking pan. Place the pan in oven, and then heat to 375 degrees.

    While the oven's heating, combine the cornmeals and the flour in a large bowl. Add the corn and toss to coat. Add in all other dry ingredients.

    In small bowl, whisk the eggs with the milk, and then stir into the dry ingredients, combining with a few swift strokes. (A few lumps are fine.) When the oven is hot and the fat has melted, remove the skillet or pan from oven, pour in the batter, and smooth out the top.

    Return the pan to the oven. Bake approximately 25 minutes, or until the top is lightly browned and the sides have pulled away from pan and a toothpick inserted into center comes our clean. Serve hot or warm.