Fall is in the air and if your house is anything like ours, so is the aroma of a pot of soup simmering in the kitchen. What goes better with a bowl of heartwarming soup than a good wholesome slice of organic cornbread? We thought we would share our recipe which we have fine-tuned over the years until we think it’s just perfect.
We use our old Griswold iron skillet for this one so that the bottom crust browns nicely. The trick for this is to heat the oil in the skillet on the range top before pouring in the batter.
Our Favorite Organic Sweet Cornbread Recipe:
Preheat oven to 400 degrees
1 Cup Organic Corn Meal
1 Cup Organic Flour
1/3 Cup Organic Sugar
1 Tablespoon Aluminum Free Baking Powder
1 Teaspoon Real Salt
2 Eggs (cage free or free range, whatever you prefer)
1 Cup Organic Milk
1/3 Cup Oil (we use organic olive oil, sunflower oil, coconut oil or whatever we have)
+ Additional 1/3 Cup oil for pan (see below)
Pour the 1/3 Cup oil for the pan into an iron skillet. You’ll want your skillet to be medium hot when you pour the batter in so place the skillet on a burner on medium heat while preparing the batter. Keep an eye on the skillet while you are mixing and remove from heat when it is medium hot so that it doesn’t become too hot.
In a large bowl combine all dry ingredients. Make a well in the middle and add eggs, milk and oil. Beat the eggs into the liquid and then mix all ingredients together. Batter will be a little lumpy.
Pour batter in the skillet and transfer to the oven. The skillet will be hot so use a pot holder.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Server with butter and honey, if desired.