History and Recipes for Cowgirl Bread, the Rustic Skillet Cornbread of the American Southwest

The Origins of Cowgirl Bread

Cowgirl bread has its roots in the cuisine of the American Southwest. As cattle ranching took hold in states like Texas, New Mexico, and Arizona in the late 1800s, cowboys and ranch hands developed a taste for simple, filling foods that could be cooked over a campfire. Skillet breads made with cornmeal became a staple in chuckwagons that fed drovers on long cattle drives.

These primitive cornbreads were given flavor with rendered beef fat or bacon grease. The combination of cornmeal and animal fat made a bread that was hearty enough to fill up hungry cowpokes after hours on horseback. Chuckwagon cooks experimented with different additions like peppers, onions, and whatever else could be foraged on the range. This rustic bread baked in cast iron over an open fire was the beginning of what we now call cowgirl bread.

How Did Cowgirl Bread Get Its Name?

As more women began participating in ranching and rodeo culture in the early 20th century, they put their own spin on traditional campfire cornbreads. Cowgirls like Florence Hughes Randall and Lucille Mulhall became famous for joining roundups and cattle drives. They helped with cooking duties at the chuckwagon, baking bread in Dutch ovens instead of over open flames.

These intrepid women improved on cowboy cooking by adding ingredients like bacon, chili peppers, cheeses, and herbs to cornbread batters. Their skill at ranch cooking and horsemanship led to the skillet breads becoming known as "cowgirl bread." The name distinguished it from the simpler cornbreads cowboys baked for themselves at campsites along the trail.

Common Ingredients in Cowgirl Bread

While recipes vary widely, most cowgirl breads contain a basic mix of:

• Cornmeal
• Wheat flour
• Baking powder and/or baking soda
• Milk and eggs
• Salt and sugar
• Butter, bacon grease, or vegetable oil

From this basic batter, cowgirls customized each batch with creative extra ingredients like:

• Sharp cheddar cheese
• Jalapeño and green chile peppers
• Crumbled bacon or sausage
• Onion, garlic, scallions
• Diced ham
• Kernel corn

Making Cowgirl Bread

Part of cowgirl bread's appeal lies in the fun, improvisational nature of throwing in whatever ingredients are on hand. Still, there's a basic method that applies to most recipes:

Combine Dry and Wet Ingredients

In one bowl, whisk together the dry ingredients like cornmeal, flour, leavening agents, salt, and any spices or sugar. In another larger bowl, beat together the wet ingredients like milk, egg, oil or melted fat. Mix in any extras like vegetables, cheese, or meat so they're evenly distributed.

Stir Into a Thick, Sticky Batter

Make a well in the dry mixture and pour in the wet ingredients. Use a wooden spoon or spatula to slowly incorporate them until a thick, sticky batter forms. Overmixing will make the bread dense and tough, so mix just until combined.

Grease the Skillet and Bake

Heat up a 10-inch cast iron skillet or baking pan over medium heat. Grease thoroughly with butter or oil, then pour in the batter. Spread evenly and scatter any toppings like shredded cheese or corn kernels over the top. Bake at 400°F for 20-25 minutes until the top is lightly browned and a toothpick inserted comes out clean.

Slice and Serve Warm

Let the skillet bread cool for 5 minutes before slicing into wedges. Enjoy it warm from the oven, slathered with butter or crumbled for use in soups or salads. The variations on ingredients mean no two cowgirl bread recipes ever turn out quite the same!

Tips for Making Great Cowgirl Bread

Like any hearty artisan bread, cowgirl bread takes some practice to master the technique. Here are some tips for getting perfect results every time:

Use Very Hot Skillets

Heating the cast iron skillet over medium high heat before greasing and adding batter creates a nice crispy crust. Always preheat thoroughly so the bread gets an initial "spring" from hitting the hot pan.

Work Quickly Once Batter is in the Pan

Have any toppings ready to sprinkle as soon as the batter hits the hot skillet. Work fast to spread it evenly before it starts setting up. This will keep the bread from getting too dense on the bottom.

Allow Plenty of Time for Baking

Rustic skillet breads take longer than finely textured bakery loaves. Budget at least 20 minutes for adequate baking once the bread is in the oven. Test for doneness by piercing the center with a knife to check it comes out clean.

Let Cool Before Cutting

It's hard to resist slicing into fresh, hot bread! But letting it rest for 5-10 minutes allows the crumb to set up properly. Otherwise, it may be overly crumbly when you try to spread with butter or eat.

With its forgiving nature and flexibility with ingredients, cowgirl bread makes a fun baking project. Kids love getting involved with mixing and adding the toppings. Serve slices warm from the oven anytime you want to appreciate the rich, complex flavors of the American Southwest.

FAQs

What is the difference between cowgirl bread and cornbread?

Cornbread is a more basic quick bread made from cornmeal, while cowgirl bread contains extra ingredients like cheese, peppers, and meat to give it a heartier, more complex flavor. Cowgirl bread is also traditionally baked in a cast iron skillet to give it a crispy crust.

What kind of skillet can be used for baking cowgirl bread?

A 10-inch cast iron skillet is traditional, because it gets hot enough to create a crispy crust. But any oven-safe skillet, baking pan, or cake pan will also work.

Is cowgirl bread best served hot, room temperature, or cold?

Freshly baked cowgirl bread right out of the oven is hard to beat! The crispy crust and melting cheese and other toppings make it a delicious treat. But leftovers also make great toast, croutons for salads, or cornbread stuffing.

Can ingredients be substituted when making cowgirl bread?

Absolutely! Cowgirl bread recipes are very adaptable depending on what you have available. As long as you have cornmeal, flour, egg, milk, baking powder, and fat for the base, you can substitute different cheeses, vegetables, herbs and spices.