How to Make Pioneer Cornbread

Estimated reading time: 5 minutes

You might associate cornbread with southern-style cooking, a serving of fried chicken, or as a stick-to-the-ribs deliciously good comfort food. But cornbread has a long history in the United States, starting with American Indians.

Native Americans gathered corn, dried it, and ground it into meal to make bread. This cornmeal was introduced to the early settlers, who quickly adapted to it, using it as a form of survival food. 

Originally, cornbread was known as corn pone and was made only of cornmeal, salt, and water, then baked. The settlers copied these Native American dishes and then made them into their own.

The cornbread was easy to pack and travel with, so it became known as journey cake. The name evolved over time, and the dish was sometimes called Johnny Cake. It helped early American settlers survive harsh cold waters and long travels.

Today’s cornbread is easy to make and tastes delicious. With just a few ingredients, you can easily add it to just about any meal.

We’re going to talk about how to make a simple cornbread recipe with a nice crispy crust.

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Pioneer Cornbread Recipe

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 2 cups cornmeal
• 2 eggs
• 2 cups milk
• 2 tablespoons shortening, plus ¼ cup for your pan

Instructions:

1. Season your cast iron skillet if needed. If you don’t have cast iron, you can use any oven-safe baking dish.

2. Preheat oven to 400 degrees.

3. Put ¼ cup of lard or oil into your pan and put it in the oven to heat. Watch it closely – you want the pan and oil to be hot but not so hot that it burns.

4. Combine cornmeal, eggs, 2 tablespoons of lard, and 2/3 of the milk in a bowl. Stir it up well and add more milk if needed. You want the consistency to be a little bit like thick pancake batter.

5. Remove your cast iron pan from the oven – it should be really hot!

6. Pour the batter into the pan. If your pan is at the right temperature, the batter will sizzle. This is what gives it a crispy texture. You need a little space at the top of the pan for the cornbread to expand so it doesn’t leak over the edges.

7. Bake at 400 degrees Fahrenheit for 35 to 30 minutes. The top of the cornbread should be golden brown.

If you don’t have an oven, you can bake your cornbread on top of the stove. Follow the same directions, except instead of putting the skillet in the oven, you’ll need to cook on medium heat on the burner. Cover with a cast iron lid and check it frequently. This method is easy, but the bottom of the cornbread can burn quickly.

You can use the same idea over a campfire, too.

Serving Ideas

Cornbread tastes great with a little bit of butter and jelly. But you can also serve it with chili, stew, or anything else that tastes good to you!

Cornbread Tips

• Cornbread will store for up to three months in the freezer.
• This style of cornbread is thick and hearty. For a fluffier cornbread, try self-rising cornmeal.
• If you don’t have Lard or Crisco, you can use just about any vegetable oil. Less oil will make a less crispy crust, but you still need to use some to keep it from sticking to the bottom of your pan.

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