Skillet Cornbread
This is my all-time favorite cornbread recipe, cooking it ina cast iron skillet makes it so perfectly crisp and wonderful.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | yellow cornmeal |
| 1/2 cup | all-purpose flour |
| 1 teaspoon | salt |
| 1 tablespoon | baking powder |
| 1 cup | buttermilk |
| 1/2 cup | milk |
| 1 | whole egg |
| 1/2 teaspoon | baking soda |
| 1/4 cup | shortening |
| 2 tablespoons | shortening |
Directions:
Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!
Source: thepioneerwoman.com
