The Givens Grove

Cornbread- It’s Been Around Awhile

Cornbread is cornbread.  Nothing amazing about it in particular, but you have to wonder why it has been a kitchen staple for hundreds of years.  Most likely because cornmeal is and was readily accessible and cornbread could be made with as few as three ingredients.  Now I am not saying that a three ingredient cornbread tastes amazing, but it helps me to understand why it has fed so many generations.  My cornbread has a few more than three ingredients and is super simple.  There is no need to buy premixed cornbread packages.  This is almost just as simple and takes only a few minutes longer to make.

The secret ingredient is a cast iron skillet, preheated with oil.  The one ingredient that can be adjusted based on what you are accompanying it with is the honey.  If I am pairing it with a soup I use maybe one tablespoon of honey.  I don’t know about you, but I don’t prefer sweet cornbread in my soup.  If it is our main breakfast I crank it up to 1/4 cup of honey.  We usually top it with peanut butter and honey.  Never heard of eating it that way??  Yeah, me either until we tried it a couple years ago at random.  You can thank Chad for that wonderful creation. It’s a pretty darn good flavor combination.  This recipe will work for 8-10 inch skillets.  I double it for my 13 inch cast iron.  To start you will need:


  • 1-2 tablespoons organic unrefined coconut oil (or you can substitute olive oil)
  • 2/3 cups cornmeal
  • 1/4 cup flour of your choice
  • 1 tablespoon baking powder
  • 1/8 teaspoon sea salt
  • 1 farm egg
  • 1 tablespoons- 1/4 cup raw honey
  • 3/4 cup raw milk (I have used goat milk, coconut milk and almond milk, it doesn’t make a huge flavor change)
  1. Place the oil in the cast iron skillet.  Then set it in your cold oven.  Turn your oven to 400 degrees and let it preheat while you mix your ingredients.IMG_9905 (Large)2. In a large bowl mix dry ingredients.  Add milk, egg and honey.  Mix well.  At this point the oil in the pan should be very hot, so be careful on this step.  Pour the hot oil directly into the mixing bowl.  It will bubble a little bit, but I have never had it pop.  Stir together quickly and pour the whole thing into the hot skillet.  IMG_99463. Return the skillet to the oven and bake for 10-15 minutes or until when you touch the top it springs back just a little. IMG_9957-2 (Large)Enjoy!

1 Comment

  1. Lois

    …..Still the best recipe 😃


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