I grew up on a 300-acre farm in small town Missouri. Trust me when I say...I know what good comfort food tastes like. 

My grandma used to whip up breakfast biscuits from scratch and then cook them in butter on top of her stove in an old aluminum pan. Nothing beat them. 

I can't recall making cornbread with her, but one of my favorite meals she made growing up was her beans and cornbread. (Proper beans get a little bit of white vinegar on them, of course). I vividly remember sitting around the table with my grandparents eating this meal on a regular basis. Cooking food from scratch was a daily part of their life on the farm, and something that created lasting memories for anyone who spent regular time in their home. 

I love recreating their meals (without Crisco, of course) in a way that both my tastebuds and digestion can enjoy.


As the temperatures grow cooler and more soups their way to our table, cornbread is a must-have in my book.  

In my humble opinion, food like cornbread just doesn't taste right unless cooked in a cast-iron skillet. 

When  my husband and I started getting rid of toxins in our home like conventional cleaning supplies, junk food and teflon pans, we bought as many cast-iron skillets as possible. They are so easy to clean up and seriously cook some of the best food on the planet. 

The iron pan gives this cornbread a beautiful golden and crispy crust...perfect for melting a big ole' pat of grass-fed butter on top of. 

**If you don't eat gluten-free, you can sub regular flour in this recipe, as well. 


Cast-Iron Corn Bread (GF, DF)

1 cup gluten-free all-purpose flour (or flour of choice)
1 cup organic corn meal
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup plain almond milk (or buttermilk or regular whole milk)
1/2 cup honey
1/2 cup butter or coconut oil, melted 

1. Preheat oven to 350 and place a greased cast-iron skillet in the oven to heat up. 

2. Meanwhile, mix together dry ingredients in one bowl and wet in another.

3. Finally, mix wet into dry ingredients. Pour mix into hot cast-iron pan and bake for about 30 minutes (uncovered) or until a toothpick comes out dry. 

Serve with one of my favorite soups: Creamy Chicken Pot-Pie, Cheeseburger Soup, Creamy Butternut Squash or Sweet n' Savory Ham Hock Stew

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