If you don't have a skillet, please just use a normal cake pan. A sautee pan will do weird things in the oven.
My recipe below contains buttermilk. Buttermilk is a traditional ingredient in cornbreads. You'll find links to recipes that don't require buttermilk below. Some of them use sweet milk, some hot water, and there is one that uses yogurt!
Even if you prefer a recipe with wheat flour, try it in a skillet. The texture is fabulous.
This bread comes out with a wonderful grainy texture, with crispy edges. Try spreading it with honey for breakfast, or try it with a bowl of fiery chili.
Recipe: Spider Cornbread
- 1 1/4 C buttermilk
- 1 C stone ground cornmeal (Yellow is crunchier.)
- 1/4 C white flour
- 1 t salt
- 1 t honey or sugar
- 1/2 t baking soda
- 1 egg
- 1 1/2 T butter or shortening
- Preheat the oven to 450 F.
- Place the butter in the skillet and the skillet in the oven while you mix the batter.
- Mix together the dry ingredients.
- Beat the egg.
- Mix the egg and buttermilk into the dry ingredients.
- Carefully remove the skillet from the hot oven. Swirl the melted fat around to coat it. Pour the batter into the skillet.
- Bake 30 to 40 minutes. Serve cut into wedges.
For a bit of variation, a punch of extra flavor, or to create a more thematic meal, try adding some of the following
- Crumbled, cooked, sausage.
- 1/2 C grated cheddar and 2 T cracked pepper
- 1/2 whole kernel corn
- Several finely chopped anaheim, poblano, or jalepeno peppers.
- 2-3 cloves minced garlic
- Chopped veggies, such as bell pepper or broccoli
Cornbread Recipes
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