Traditional skillet cornbread is what Grandma made using her cast iron pan. I remember that it was so good, it was almost magical. My culinary magic powers are growing and I have her cast iron skillet, so I do the best I can to replicate her masterpiece.

I’m pretty sure she used lard to grease the skillet and in a rare concession to healthier eating, I use butter. Either way, preheating and greasing the pan before pouring in the batter results in a crispy crust that contrasts beautifully with the soft buttery interior.

This and some red bean soup I made for dinner go together perfectly. Crumble it into the soup, alternate bites, or slather some butter on it as a side for a satisfying meal.

Cornbread, Sugar and History

I know you have a personal opinion about whether or not sugar belongs in a cornbread recipe, but do you know why? I mean really why. The reason most certainly originates with the history and evolution of cornbread. North or south, wealthy or poor, white or yellow corn, and in the pre-civil war era, big house vs. slave quarters shaped the way our ancestors taught us how to love it.

This article written by Kathleen Purvis for the Charlotte Observer will answer all your questions and explain why you like it “your way”.

Regardless of your personal preference, cornbread is universally loved in Arkansas, in all its glorious forms. That makes it an Arkansas Original.