To put it mildly, my hubby is a cornbread fanatic. He enjoys, no, loves a good piece of cornbread. I have gone through many trials and errors trying to provide him with his “holy grail” of cornbread and finally I have come up with a recipe that fits the bill! Finally, a cornbread he can’t immediately find fault with. No more tinkering with the recipe every time I make it, what a relief!
- 2 cups fresh milled yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 eggs
- 1 ¼ cup milk
- 6 tablespoons of butter
- 1 tablespoon lard
- ¼ cup honey
Start by preheating your oven to 400 F. Put your 9-10” cast iron skillet in the oven to warm up while the oven preheats. Combine the dry ingredients in a bowl. Blend in the eggs, milk, butter and lard, leaving the honey for last. Carefully remove your skillet from the oven and pour the batter into your cast iron skillet. Place the skillet back in the oven on the middle rack. Bake the cornbread for about 20 minutes or till a toothpick comes out clean. Let the cornbread rest before serving.
I hope you enjoy this cornbread as much as my hubby does!