I can’t think of a better addition to a 4th of July barbecue than a giant skillet of cornbread. A warm square of soft cornbread smothered in butter and honey is sure to please. If you’ve read any of my articles in the past, you know that I can’t stop myself from peppering in history. It really doesn’t get more American than cornbread. And by American, I mean a melting pot of cultures and traditions. Of course, corn is native to North America, but we wouldn’t know how to prepare it if it weren’t for the kindness and mercy of Native American tribes. English colonists brought their bread-baking traditions and dairy cows from England. Native Americans were making corn bread prior to colonization, but without wheat or dairy on the continent, it looked much different than the fluffy, buttery cornbread we know today. 

Maize, more commonly called corn, has been cultivated for thousands of years by the Aztecs, Mayans and many Native American tribes. It started as a small grass called teosinte and evolved over time through human intervention. Throughout colonial America, cornbread evolved, adding new ingredients as they became available. Sugar was a welcome but expensive addition that we have now grown accustomed to. Baking powder added lift and fluffy texture but was not invented until the mid-19th century. Different variations of cornbread include corn pone, hoe cakes, johnny cakes and hush puppies. In the Appalachian mountains, cornbread in a skillet is still often referred to as a pone of cornbread. With any popular dish, regional variations of cornbread exist. Classic additions like cheese, jalapeño and bacon are all common. 

Baking only takes about 25 minutes and just a few minutes of preparation. Cornbread falls under the designation of quick bread, and it really is! Sure, Jiffy mix is even quicker, but you will not regret the extra 2 minutes of measuring ingredients. The flavor of real buttermilk and butter make all the difference in the world. When mixing your cornbread batter, make sure to stop stirring once combined. Overmixing the batter could result in dense cornbread, and nobody wants that. A quick note on caring for cast iron cookware before we part ways. Water is fine as long as you don’t soak your pan for too long. Don’t tell anyone, but sometimes, just sometimes, I do use a little soap. If you are careful to only use it sparingly, you wont hurt the seasoning of the cast iron. An even better alternative is salt and a brush to lift any seriously burned-on food. The only real rule you need to remember with cast iron is to make sure it is completely dry. Sometimes after washing, I put it back on the stovetop to ensure dryness. Then a quick rub of oil seals the deal. Wishing you happy baking!

Skillet Cornbread (serves 10-12 as a side)

Ingredients: 

6 tbs. melted salted butter

1 1/2 cups all-purpose flour

1 1/2 cups cornmeal

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups buttermilk 

3 large eggs

Instructions:

1. Preheat oven to 400 degrees.
2. In a medium mixing bowl, whisk the dry ingredients together.
3. In another mixing bowl, whisk buttermilk and eggs together.
4. Mix wet and dry ingredients in a large mixing bowl. Make sure not to overmix the batter, which could result in dense cornbread. Just mix until combined.
5. Heat a 12-inch cast iron skillet on the stovetop over medium-low heat. Add the butter. Stir until melted and lightly browned.
6. Pour the batter into the skillet.
7. Bake the skillet of batter for 25-30 minutes.
8. Remove from the oven and allow to cool 5-10 minutes in the pan before serving.
9. Serve with butter and honey.