Marry me cornbread

This recipe comes from the book With a Measure of Grace, and the restaurant Hell’s Backbone Grill in Utah. This is a hearty, rich, stick to your ribs cornbread. It’s fun to make in a cast iron skillet as it goes from stovetop, to oven, to table in the same pan. It’s great made with bacon, bacon fat, or vegetarian. I’ve varied the recipe a little from its original form, which includes bacon, buttermilk, creamed corn & cream cheese – YIKES!

The recipe below is vegetarian. IF you choose to make it with bacon, follow instructions in variation.

Serves 6


  • 1 ½ TBS butter
  • 1 cup onion, chopped
  • 2 ½ cups yellow cornmeal
  • 1 ¾ cups white flour
  • ¾ cup brown sugar
  • 1 tsp. baking soda
  • 1 tsp salt
  • 1 TBS baking powder
  • 2 eggs
  • ½ cup oil: sunflower or safflower
  • 2 ½ cups whole milk
  • 2 heaping TBS plain full fat yogurt, added to milk
  • 8-10 oz. frozen corn nibblets, thawed
  • *1 -2 TBS jarred jalapeno peppers, optional
  • *1 cup shredded sharp cheddar cheese or jack cheese – optional. You can mix this into the batter or sprinkle on top of batter in frypan.


Variation – Omit butter, and use 5 pieces of (organic) bacon, cut into ½” strips, and cook onions along with the bacon.


Heat the oven to 350 degrees. On stovetop in 10” cast-iron skillet, sauté onions in 1 ½ TBS butter until they are translucent.

In a large mixing bowl, stir together cornmeal, white flour, brown sugar, baking soda, salt, and baking powder until well combined. Stir in eggs, oil, milk, and corn. (Add jalapenos if using.) Pour into hot skillet and gently mix into onions.

Sprinkle shredded cheddar cheese on top of cornbread mixture. Bake 30 -40 minutes, until top is golden and springs back when touched.

© Copyright ContinuumLiving