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The Best Cornbread

Be good to your cast iron!! Make Cornbread in it!

I’ve tried a lot of recipes for corn bread, this one is sweet and beats the others hands down.

It’s not sweet as in desert sweet, it’s just right. Great with some butter. Warm up and serve with eggs. Eat it at midnight for a snack. The very best thing about cornbread is it’s good for your cast iron. Every time you make it, you’re adding a layer of seasoning to your pan. I use bacon grease in my pan. Get it smoking hot, add your batter and whoa! You’re gonna love it!


1 cup flour
1 cup cornmeal
2/3 cups sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg beaten
1/3 cup oil (I use Crisco for everything)
1 cup evaporated milk (why don't they sell 1 cup tins of evaporated milk??)
Bacon grease, or if you don't have that, crisco


Preheat oven to 400 degrees. Grease pans, bottom and sides with bacon grease. Put in the oven AFTER you turn it on if it's gas. Just a good habit to be in if you ever start restoring cast iron, you have to preheat your gas oven before you put bare cast iron in it or it will flash rust! (Trust me I learned all about this the hard way!)
Mix all ingredients together while the oven is preheating. Somewhere around the 300 degree point I removed the pans and put another tsp or more of more bacon grease in the pans and put them back in the oven.
Take your pans out, they might be to the smoking hot level, that's perfect. Add your batter. It will sizzle, it's supposed to. If it doesn't your pan wasn't hot enough. Better luck next time. You want it to start making that crunchy crust before it even hits the oven.
Bake for 16 minutes or so. It really depends on the pan size you use. Mine were 2 smaller pans, a number 7 and number 5. Normally I would do this recipe in a 10" skillet, and it might take a bit longer. Watch it closely. You want it to brown and pull away from the edges of the pan. You don't want to burn it.
I restored both of these pans. No 5 unmarked Lodge 3 notch, purchased in Nanton at Lost Arc. No 7 Griswold 'Victor' my prize from Value Village in Lethbridge. You could have knocked me over with a feather when I turned it over and saw what it was. Dated around 1920.
Enjoy your cornbread, use a cloth to wipe out your pans!!
The crime scene!
    • Dan Miles
    • January 17, 2022

    I have a question, does the recipe call for 3 and a half teaspoons or 3 half teaspoons of baking powder?

    • Lin
    • February 13, 2022

    I don’t have a n iron skillet. Can I make this in the oven in a baking pan? I know it won’t be the same! But I can only use what I’ve got .

    • Kelly McCallum
    • December 16, 2022

    This is by far the best cornbread, however I only added 1/3 cups of sugar. Delicious!!! I’ve already made it 3 times. Thank you

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