Skillet Cornbread
buttermilk, cornmeal, flour, milk, egg, baking powder, baking soda
Ingredients
1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup buttermilk 1/2 cup milk 1 whole egg 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons shortening
Directions for Skillet Cornbread Recipe
Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together. 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 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
Read the full directions on Food Network
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Servings
12 servings
Tags
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