Skillet Cornbread

By JDeavers

2011 Ree Drummond, All Rights Reserved

Show: The Pioneer WomanEpisode: Camping at the Creek
Recipe categories: Dairy, Buttermilk, Grains, Cornmeal,
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Ingredients

• Ingredients
• 1cup1 cup yellow cornmeal
• 1/2cup1/2 cup all-purpose flour
• 1tablespoon1 tablespoon baking powder
• 1teaspoon1 teaspoon salt
• 1cup1 cup buttermilk
• 1/2cup1/2 cup milk
• 11 whole egg
• 1/2teaspoon1/2 teaspoon baking soda
• 1/4cup1/4 cup plus 2 tablespoons shortening

Preparation

Step 1

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!