Skillet Cornbread

2011 Ree Drummond, All Rights Reserved Show: The Pioneer WomanEpisode: Camping at the Creek Recipe categories: Dairy, Buttermilk, Grains, Cornmeal, more .

Skillet Cornbread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    SERVINGS


Ingredients

  • Ingredients

  • 1

    cup yellow cornmeal

  • ½

    cup all-purpose flour

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • 1

    cup buttermilk

  • ½

    cup milk

  • 1

    whole egg

  • ½

    teaspoon baking soda

  • ¼

    cup plus 2 tablespoons shortening

Directions

Directions 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!


Nutrition

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