Skillet Cornbread

By pknaub

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 egg
• 1/2 teaspoon baking soda
• 1/4 cup shortening plus 2 tablespoons

Preparation

Step 1

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 cup shortening (microwave it). 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 stove top for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!