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Corn Bread recipe

November 23, 2011
by Erin B

I not so secretly want to be the Pioneer woman, but with a geekier hubby.  Here goes my attempt to replicate her post style using my corn bread recipe.  This is Canadian Corn Bread.  I have never been to the south.

¾ cup cornmeal
¼ cup flour
1 teaspoon salt
2 teaspoons baking powder
¼ teaspoon baking soda
1 ounce maple syrup
1 egg
2 tablespoons shortening
1 cup buttermilk
1. – mix the cornmeal and the buttermilk in a prep bowl and refrigerate for at least an hour.  This allows for moist and chewy cornbread instead of dry and gritty bread.


2. – preheat oven to 400 F
3. – melt the shortening in a 9 ” cast iron skillet and set aside


4. – To cornmeal mixture add flour,


salt,baking powder, baking soda,maple syrup, egg

And stir together until there are no lumps

5. – pour into skillet which still be quite hot from melting the shortening.  As soon as the batter hits the skillet it will set on the edges.  This will prevent sticking and make a lovely crustand bake in over for 15 minutes or until just set in the center.

6. – turn out on to plate and allow to cool for 5 – 10 minutes before serving (no pictures of this step, my family started eating it too soon)

One Comment leave one →
  1. LAT permalink
    November 23, 2011 7:49 pm

    Very nice! NOM!

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