Cornbread is a must with ham and beans, great for breakfast (with apple butter on top, of course!), and just one of those great dishes you need to have at the ready from time to time. I bake mine in a cast iron skillet, which gives it a much better crust, and works well in the wood burning stove oven.
Speaking of the wood burning stove – the cornbread in the photo was baked in the wood stove. The top crust never quite comes out as well in a regular oven, so don’t fret if yours doesn’t. It still comes out nice, and tastes great!
Cast Iron Skillet Cornbread
A simple, tasty cornbread, baked in a cast iron skillet.
Lightly beat the eggs in a small bowl. Add the buttermilk and whole milk, and beat for a few strokes
Heat a 9" cast iron skillet over medium-high heat. Add the butter, and melt in the skillet.
While butter is melting, sift the remaining (dry) ingredients together in a medium bowl. Give them a quick stir.
By now, the butter should be melted, and the skillet hot. Pour the egg and milk mixture onto the dry ingredients. Then, carefully pour most of the butter on top, while simultaneously turning the skillet, so the butter coats the sides. Leave just a little bit of butter in the skillet (plus what is coating it).
Mix the batter with a rubber spatula, just enough to bring the batter together. Do not overmix. A few lumps are fine.
Scrape the batter into the skillet.
Bake for 25-30 minutes, until a toothpick or cake tester comes out clean.
This is a great recipe for cooking on a wood stove. Our stove has the oven under the fire box, so the oven is hotter from above which gives a nice crust. If you have a similar situation, you may need to loosely cover it with a piece of aluminum foil for the last portion of baking so it cooks through, but doesn't burn the top. Of course, you must watch closely in the wood stove oven, since you don't have a thermostat!