Skillet Cornbread

By Addie

There is nothing better than crispy skillet cornbread and the Pioneer Woman really knows how to make it.

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 whole egg
• 1/2 teaspoon baking soda
• 1/4 cup shortening
• 2 Tablespoons shortening

Details

Servings 12
Adapted from keyingredient.com

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 shortening. 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 stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!