In my honest southern opinion, sugar has no place in cornbread…the one time I took a bite of sweet cornbread, my tastebuds were highly offended to have been tricked in such a way. Haha!

There’s one particular ingredient that makes this one especially good… I hope you’ll try it for yourself!

Here’s the recipe:

1.5 cups cornmeal

½ cup all-purpose flour

½ cup real lard (not vegetable shortening) *see notes*

½ tsp salt

1 Tbsp baking powder

1.5 cups buttermilk

Combine all dry ingredients

Cut in lard - I like to use my hands for this until all the lard is combined into the cornmeal mixture

Add buttermilk and stir well. You want the consistency of a thin pancake batter, but not too watery. If you find that the batter is too thick, go ahead and add another splash of buttermilk. (Flours can absorb liquids a little bit differently, depending on which kind you choose)

Pour into well-greased skillet. I like to use my 8-inch cast iron skillet for cornbread. I typically smear about a tablespoon of lard or butter around the entire inside of the skillet before pre-heating the skillet. (This is a good way to keep re-seasoning your cast iron while cooking)

Bake at 425 degrees for 25 minutes while you enjoy the wonderful scent of baking cornbread

Try to turn the finished cake of cornbread out onto a cooling rack or plate immediately after pulling from the oven, but be careful! (I wear a permanent scar on the palm of my hand because of a very hot skillet and my own carelessness!)

***Notes***
*The lard in this recipe is what sets it apart from others. It is easy to scoop out of a jar just like vegetable shortening, but much healthier for you if you choose a good-quality pork lard. Rendering your own from pork fat is simple and satisfying!

Here is a good-quality pork fat perfect to use for this!

*If you cannot consume pork products, palm fruit shortening can be substituted and also works very well. When I am out of lard, I will also substitute melted butter

*If you’re out of buttermilk, use any kind of milk you have. You can even use water if that’s all you have on hand!

*Have you ever tried ‘cornbread & milk’? If not, you must. A tradition passed down for generations in both our families, it’s a favorite night-time snack that involves simply crumbling cooled cornbread into a bowl (a drinking glass makes it even more nostalgic), cover with milk, and enjoy as if you were having a bowl of cereal with milk. Salt & pepper are optional but recommended! :)

That’s all the carbohydrates I’ve got for you today, folks! Please let me know if you try this recipe and love it! We love to hear from our sweet customers who enjoy our food and help us keep the farm going!

Thank you for stopping by!

The Best Cornbread Ever.

Becoming a good steward…