I learned how to make cornbread when I was five. Yep, it’s true, my mom put me on a bar stool and showed me what to do and before long I could make a cake all by myself. Now I’m all grown up and I’m still making cornbread for my family. Over the years I’ve tried several brands of cornmeal mixes, but this is the brand I love because of it’s heartiness and nutrition. I can see the real grain as I mix it in.
I purchase Hodgson Mills cornmeal MIX at Ingles in NC so you may have to call around to see which stores carry it. Be sure to make sure it is a MIX. Like most natural foods, it runs higher, but it’s worth it.
The cast iron pan makes a world of difference in this recipe. I especially like the melted butter baked inside.
The bottom of the crust browns nicely and this is the way my family prefers cornbread.