Skillet Cornbread Recipe

Image by Ernest_Roy from Pixabay

1 cup yellow cornmeal

1/2 c. all purpose flour

1 tsp salt

1 TB baking powder

1 cup buttermilk

1/2 cup whole milk

1 egg

1/2 tsp soda

1/4 cup shortening

2 TB shortening

Preheat oven to 450*. Combine cornmeal, flour, salt, and baking powder in a bowl. Mix well. Measure the buttermilk and milk into 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 c of shortening. Slowly add melted shortening to the batter, stirring until just combined. In an cast iron skillet, melt the remaining 2 TB over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stove top for 1 minute, then bake for 20-25 minutes or until golden brown. Edges should be crispy.

Recipe by Pioneer Woman

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