There is something just quite wonderful about cast iron pans.  I just love to cook with them and take great care over the seasoning process.  None of this non stick Teflon rubbish, we're talking about proper cooking here.

There is one dish in particular where only a cast iron pan will do and that is cornbread.  Relatively unknown to me in the past, Mrs Shack has given me one or two lessons in cornbread baking and I have definitely nailed it with this little beauty.

The US have all different styles of cooking their cornbreads with recipes passed down from generations.  But as we are all things Texas this week I have adapted a Texas recipe with my own style.  One thing you should know in general about cornbread is that North Americans tend to like their cornbread sweet while Texans like it salty. The one thing a Texan will never, ever put into their cornbread is sugar.  Just as well as I will be using my MEAT DUST sugar free rub for a firey kick.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


  • 4 Tbsp bacon dripping or Rapeseed oil
  • 240 g Cornmeal
  • 60 g plain flour
  • 1 Tbsp Baking powder
  • 1 Tspn Kosher salt
  • 1 Large egg
  • 480 ml Buttermilk


  1. Preheat the oven to 230C.  Put the oil in your cast iron skillet and pre heat in the oven whilst you prepare the ingredients.
  2. In a bowl stir the cornmeal, flour, baking powder, salt and MEAT DUST.
  3. Whisk together the buttermilk and egg in a separate bowl.
  4. Add the wet ingredients into the dry ingredients until well mixed.  Remove the cast iron pans from the oven and pour the excess oil into the mixture and given one last quick mix.
  5. Pour the mixture into the cast iron pans and bake for about 20 minutes or until brown and pulling away from the sides of the cast iron.
  6. Remove from the oven and leave to cool completely before removing the bread from the pan.  Then tuck in!