For the Cornbread
- 2 cups cornmeal
- 1/2 cup sifted flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon honey
- 1 egg, whipped
- 2 cups whole milk
- 1 tablespoon Crisco (or other fat)
Preheat grill to medium high heat, 425°F.
Coat a 10-inch to 12-inch cast iron skillet with Crisco and place the skillet on the grill for a few minutes. The fat should begin to smoke.
Hot TipMake sure to coat the whole pan.
Mix together the dry and wet ingredients. Set aside and let rise for about 5 minutes.
Pour the batter into the cast-iron skillet and bake on the grill. Allow the cornbread to cook for 45 minutes to 1 hour. Test with a toothpick for doneness. It should be golden brown and smell slightly smoky.
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