Cornbread was being made by Native Americans long before the first Europeans settled the Americas. The earliest cornbread was called "pone", from the Algonquin word "apan", and was a simple mixture of cornmeal, salt and water. Here I would like to share one of my easiest Cast iron CORNBREAD recipes. It is skillet cornbread, a super moist and tender cornbread which can pair beautifully with any meal of the day. I always bake this tasty cornbread in the morning and serve with eggs, sausages and a cup of milk or coffee. It must be a good start for the whole day since this comfort one pan food contains vitamins and fibers. I can assure you once you bake it in your own oven, you will definitely fall in love with this cornbread. Only cost you 30 minutes to prepare, however, the outcome is beyond your imagination. And here are the steps.



1 egg, room temperature

1 cup buttermilk (regular milk works well, too)

5 tablespoons unsalted butter, melted

2 ears of corn (removed from the ear)

8 slices thick-cut bacon (diced)

1 tablespoon olive oil (vegetable oil)

3 scallions, sliced thinly

1 1/2 cups yellow cornmeal

1/2 cup all-purpose flour

1 1/2 tablespoons granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons kosher salt


    1. Preheat the oven to 425 . Heat your 10inch Cast iron skillet over medium-high heat.Then add in a tablespoon of oil and swirl the pan. Dice your bacon and cook for 7 minutes until the bacon is crispy. Then transfer to a plate which lined with paper towel by using a slotted spatula.
    2. Add the sliced scallions to the pan and cook over medium-low heat until softened. Then place on the plate with the bacon. In a large bowl, mix the cornmeal, flour, sugar, baking powder and salt. Setaside. Whisk together the egg and buttermilk in the mixer. Gradually add in the dry ingredients made before until just moistened. Then add in the butter and mix until just combined. Fold in the bacon, scallions, and corn kernels.
    3. Carefully spread the batter into the hot pan and smooth the surface.Then put the pan back to the oven and bake for 8 minutes until the cornbreadrises and turns a bright yellow.
    4. Remove from the oven and allow it to cool for 10minutes for the cornbread is still cooking from residual heat. Slice into 8 pieces and serve it.


    I put some fresh summer corn, crispy bacon, and savory scallions in this cornbread. The fresh corn really makes it pop, and adds not only a welcome crunch but also a bit of natural sweetness. The combination is absolutely perfect, and pairs beautifully with any meal of the day. It can be served with eggs in the morning or with chili in the evening. After cooking the scallion, you can transfer the Cast iron skillet back to the oven. And then you can prepare the rest of ingredients. You must pay attention the batter when making this cornbread. If the batter is too thin, the muffins will be sticky; if too stiff, dry and tough. It's important to keep the pan hot. Because the cornbread can be cooked quickly and evenly if it is hot. But be care to not to touch it with your bare hands accidentally. The top shouldn't be golden or anything, just make sure that the center set and that it doesn't wiggle too much if you move the skillet a bit. It will bake very quickly, so be careful not to overdo it. In a word, this cornbread is super easy to prepare. All you need to do is to mix all the ingredients and bake the batter in the oven. After 30 minutes, you can get a baked perfect dessert skillet cornbread which can also accommodate all kinds of personal touches. Hope you like it!


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Cornbread aside, there are few things I love more than fried chicken. What can possibly be more satisfying than a moist piece of chicken encased in a thick, crunchy crust? Every time I step foot into a KFC to sate my hankering, I feel a twinge of hypocrisy. Next time, I will share with you a delicious chicken recipe. It is BUTTERMILK FRIED CHICKEN RECIPE. The skin of this fired chicken is well-seasoned and crispy, and the meat inside extremely moist and tender. Can’t wait to share with you!

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