skillet cornbread

An easy go-to cornbread recipe that pairs perfectly with my corn chowder or three bean beef chili. 

Slap some raw butter or honey on a slice and serve alongside your favorite soup or stew.  Or better yet, crumble it on top. 

 

skillet cornbread

serves 6-8

1 cup coarse ground cornmeal (polenta)

1/2 cup whole wheat flour
1/2 cup unbleached flour

1/2 tsp celtic mineral sea salt
1 tbsp baking powder

1 egg

1 cup water
1/3 cup melted butter, ghee or coconut oil

2 tbsp bacon fat, ghee or coconut oil

Pre-heat oven to 400 degrees Fahrenheit.  Place cast iron skillet with 2 tbsp fat in oven.

Mix dry ingredients.

Mix wet ingredients.

Combine.  Pour into cast iron skillet - stir fat into batter if needed so it does not pool in one spot.

Bake for 20-25 minutes or until set.

Remove from oven and cast iron skillet promptly.

Serve hot with raw butter, ghee, and/or raw honey as you please.