Cornbread baked in a cast iron skillet has its roots deeply embedded in Southern cuisine. Dating back to Native American and early American settlers, the skillet method allowed for even heat distribution, resulting in a crisp, golden crust. This rustic tradition has been passed down through generations, preserving the unique flavor and texture that make Southern cornbread a timeless favorite.
At De La Mesa Farms, we encourage folks to bake cornbread with cornmeal made from heirloom dent corn, like Maiz Morado or Earth Tones Dent. In addition to the unique colors, the vibrancy and sweetness of the corn really come through.
1 cup all-purple flour
1 cup cornmeal (heirlooom varietals encouraged, such as Maiz Morado)
1/3 cup sugar
1 cup buttermilk, milk, almond milk or coconut milk
1 tbsp butter
2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 400 degrees.
Mix your dry ingredients in a medium-sized bowl.
Beat the egg in a small bowl. Pour your milk and beaten egg into your dry ingredients and mix well.
Spray or butter a cast iron skillet.
Pour the batter into the cast iron skillet and bake for 20 minutes or until a toothpick inserted in the center comes out clean.