My grandmother made the best cornbread. It was simple and perfect alongside soups, stews or just as a snack. Over the years I got fancy with cornbread and started adding sugar, flour, jalapeños, cheddar, corn kernels, buttermilk, well, you get the idea. It was barely bread anymore. I needed to get back to basics. Like Goldilocks I was searching for something just right. I have finally found it!!! AzArlie’s No Flour Cornbread tastes just like my Grandmother’s. It’s a perfectly textured bread made from a handful of ingredients none of which are sugar or flour. I’d daresay he may be pouring his bacon grease from a coffee can on the stove just like my Grandma did. That is the one thing I did change in the recipe. I substitute butter for the bacon grease but other than that there’s no tinkering needed. If you have a cast iron skillet please bake this cornbread in it so you get a perfectly brown beautiful crust. If you don’t own a cast iron skillet the holidays are coming up so you should put one on your wish list. You can bake this in a cake pan but it will bake much more quickly so check on it after 15 minutes. Enjoy!
I love cast iron for cooking and baking. I recommend the Lodge 10-1/4-Inch Cast Iron Skillet – it’s the perfect size for everything from casseroles to cakes. Try making pineapple upside down cake in it – perfectly caramelized every time.