There’s something so evocative about Laura Ingalls Wilder’s description of that frontier supper. You can almost smell the hot, freshly baked cornbread coming off the page.

Cornbread is one of those comfort foods that reminds me of the Ingalls family—and of gathering around the table with the people you love.

Adapted from the Little House Cookbook, this recipe uses simple ingredients and a hot cast iron skillet with bacon drippings. Those crispy golden edges are what set it apart and keep everyone coming back for more.

I combined two styles of cornbread here: an old-fashioned method that uses a boiling water step for a slightly rustic texture, and a richer, modern version with extra butter for a softer crumb. The result is the best of both worlds.

This cornbread is perfect alongside a bowl of hot chili—the tender center soaks up all that rich flavor for a truly unbeatable pairing. Or drizzle it with molasses, as Ma did, and you’ll understand why Mr. Edwards surely did appreciate that supper.

Ingredients

• 2 cups stone-ground yellow cornmeal
• 1 tsp salt
• 1 tsp baking soda
• 2 eggs
• 2 cups buttermilk or milk with 1 tbsp vinegar
• ¼ cup butter, melted
• 1 cup boiling water
• 2-4 tbsp bacon drippings for the skillet
• 2-3 tbsp cracklings (optional)

Instructions

1. Preheat and prep your skillet

Preheat your oven to 425°F. Place a 10-inch cast-iron skillet in the oven with the melted butter. Let it get very hot. You want it sizzling when the batter hits, so you get those crispy, golden edges.

2. Mix the dry ingredients

In a bowl, combine the cornmeal, salt, baking soda, and cracklings if using.

3. Add the boiling water

Pour in the boiling water and stir well. The batter will thicken and soften the cornmeal, giving it that old-fashioned texture that feels like it’s straight out of a prairie kitchen.

4. Add the wet ingredients

Mix in the melted butter, eggs, and buttermilk. The batter should be thick but still pourable. If it feels too stiff, add a small splash of milk.

5. Bake

Carefully take the hot skillet out of the oven. Pour in the batter. It should sizzle immediately. Bake for 20 to 25 minutes.

6. Let it rest

The edges should be crispy and pulling away from the skillet, and the center should be set but still moist. Let it rest for 5 to 10 minutes before slicing.

Optional finishes

• Brush the top with melted butter
• Drizzle with honey, maple syrup, or molasses
• Spoon a little extra bacon drippings over the top for a more savory finish

Printable Recipe

Ingredients

• 2 cups stone-ground yellow cornmeal
• 1 tsp salt
• 1 tsp baking soda
• 2 eggs
• 2 cups buttermilk or milk with 1 tbsp vinegar
• ¼ cup butter, melted
• 1 cup boiling water
• 2-4 tbsp bacon drippings for the skillet
• 2-3 tbsp cracklings (optional)

Instructions

1. Preheat your oven to 425°F. Place a 10-inch cast-iron skillet in the oven with the melted butter. Let it get very hot. You want it sizzling when the batter hits, so you get those crispy, golden edges.
2. Mix the dry ingredients: in a bowl, combine the cornmeal, salt, baking soda, and cracklings if using.
3. Pour in the boiling water and stir well. The batter will thicken and soften the cornmeal, giving it that old-fashioned texture that feels like it’s straight out of a prairie kitchen.
4. Add the wet ingredients: Mix in the melted butter, eggs, and buttermilk. The batter should be thick but still pourable. If it feels too stiff, add a small splash of milk.
5. Carefully take the hot skillet out of the oven. Pour in the batter. It should sizzle immediately. Bake for 20 to 25 minutes.
6. Remove from oven. The edges should be crispy and pulling away from the skillet, and the center should be set but still moist. Let it rest for 5 to 10 minutes before slicing.

Optional finishes

• Brush the top with melted butter
• Drizzle with honey, maple syrup, or molasses
• Spoon a little extra bacon drippings over the top for a more savory finish