Organic Corn Bread in 4 Easy Steps

Hello everyone,

Welcome to Tasty Tuesday!!!!


Growing up corn bread was made pretty frequently in my family. It was my brother’s absolute favorite. When my family and I visited my grandparents my grandmother would make homemade cornbread, she would always say the best cornbread is made in a cast iron skillet.

So today I decided to follow in her footsteps and make cornbread in a cast iron skillet.


2 C Organic Cornmeal

1 1/2 C Organic All Purpose Flour

1 1/2 C Organic Unsweetened Applesauce

2 C Unsweetened Organic Plain or Vanilla Almond Milk

3/4 C Organic Sugar Cane

2 Large Organic Eggs

6 Tbsp of unsalted melted butter ( I prefer Kerrygold)

2 tsp baking powder (aluminium-free)

1 tsp sea salt (pink Himalayan)

1 tsp organic vanilla extract


1. In a large bowl mix cornmeal, flour, baking soda, sugar & salt (aka dry ingredients).

2.  In a medium bowl mix applesauce, milk, eggs, vanilla & butter (aka wet ingredients).

3. Add the wet ingredients into the dry and mix until the batter is evenly mixed.

4. Pour into a greased 12″ cast iron skillet and bake for 30 minutes or until a toothpick poked in the center comes out clean.


It’s really easy to make. Next week I will show something delicious you can do with your leftover cornbread.

Thank you for taking the time to stop by, I greatly appreciate it.

Until Next Time,


16 thoughts on “Organic Corn Bread in 4 Easy Steps

  1. Yum, these look great! I have good memories of corn bread too, on cold winter nights my mom makes chili and corn bread and we sit by the fireplace and warm up. Corn bread and chili is the best😀 This looks really fluffy and yummy, a lot of times corn bread is made really thick, so it’s hard to eat. Yum! Your food posts always make me hungry!

  2. Pingback: Strawberry Shortcake | sewloveable

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