Perfect Cornbread

By kathleentirpak

Follow directions precisely for a crispy crust with a flaky tender interior.

Ingredients

• 1 Tablespoon melted shortening
• 1 cup cornmeal
• 1/2 cup flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 lightly beaten egg
• 3 Tablespoons sour cream
• 1 1/2 cup buttermilk
• or 1 cup milk with
• 1 1/2 Tablespoons vinegar
• or lemon juice

Preparation

Step 1

Preheat oven to 400 degrees. Grease a cast iron skillet with 1 Tablespoon shortening, and place skillet in oven. Combine dry ingredients in one bowl and wet ingredients in another bowl. Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Check the skillet, which must be sizzling hot : pour a few drops of the batter into the bottom of the skillet : if the skillet is hot enough, the batter will sizzle as soon as it hits the skillet. Bake for 25 minutes, until dark gold around the edges and light gold across the top.