Place pickling lime in a 64 oz container, such as a large Mason jar. Fill the jar with water. Shake well, cover tightly, let stand overnight. The powder will settle and the remaining clear water is your limewater. Pour the limewater into another container without disturbing the powder, and then discard the powder.
Combine 2 cups cornmeal or grits with 4 cups of the limewater and soak for 24 hours. Strain and lightly rinse. (*You can also use Masa Harina, a presoaked cornmeal product if you wish to avoid soaking your own corn.)
Add one tablespoon coconut oil to the skillet and place in oven to warm.
Mix the dry ingredients in a small bowl. Mix the wet ingredients in a medium bowl. Incorporate the dry ingredients into the wet, stirring until combined.
Carefully remove the hot skillet from the oven. Pour the batter into the skillet. Bake for 20-25 minutes, or until your knife comes out clean when inserted into the middle. Serve with organic butter.
If you’ve never made skillet cornbread before, your life is about to change! Heating the oil in the pan beforehand ensures a nice, crispy edge, and leaving it in the pan guarantees a beautiful presentation.
I use grits in this recipe because I’m from Georgia, and they are home to me, but you can of course use your cornmeal or polenta of choice, just make sure it is organic and non-GMO, as 90% of corn in the US has been genetically modified. Good Decisions is not only about great tasting food, but also the sustainability of our planet and your pocketbook.
Keep in mind, if you do use grits, the cornbread will have a very toothy texture— this is something I love but you just have to make sure it’s not actually dry… and of course, adding more butter when serving can alleviate pretty much anything that ails you or your cornbread!
Corn bread, while not an All-Star food, is still abundant in fiber, folate, and thiamine, with a hint of selenium, which makes your thyroid one happy cornbread-eating camper.