{"id":914,"date":"2012-08-13T10:07:00","date_gmt":"2012-08-13T10:07:00","guid":{"rendered":""},"modified":"2015-04-30T05:39:41","modified_gmt":"2015-04-30T05:39:41","slug":"cornbread-in-a-cast-iron-skillet","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/cornbread-in-a-cast-iron-skillet\/","title":{"rendered":"Cornbread in a Cast Iron Skillet"},"content":{"rendered":"

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Cast Iron Cornbread<\/h1>\n

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Our favoritie way to make Cornbread<\/h2>\n

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Cast Iron, such a timeless kitchen implement.  Scrambled eggs & bacon, fried catfish, pancakes, there is just something about cast iron cornbread that makes it one of life’s simple pleasures with any hardy meal.  <\/span><\/p>\n

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Check out our new favorite recipe modified from Ree’s original post over at the Pioneer Woman<\/a>.   Cornbread in a cast iron skillet can make an ordinary pot of beans, well, extraordinary.  Serve it with honey as a great breakfast option on the go or just serve it along chicken fried steak for a tough-to-beat crowd pleaser. <\/span><\/p>\n

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Here is Ree’s original recipe<\/a>.  I modified ours by substituting real lard for shortening and home ground flour for all-purpose flour.  In fact, milling regular popcorn for the cornmeal will give you very moist bread!  Feel free to use raw milk<\/a> (where legal<\/a>) and my favorite pasture raised eggs in place of their store bought replicas. <\/span><\/p>\n

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\"Cornbread<\/p>\n

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Cast Iron Cornbread Recipe Ingredients:<\/span><\/p>\n