"BEN'S Classic Cornbread-USE THIS ONE!!

By RoketJSquerl

Adapted for a 10" cast iron skillet, engineered for a very thin cake, perfect for cornbread and milk.

Ingredients

• Source: thepioneerwoman.com | Makes 1 10″ Pan | Print Recipe
• 1/2 Cup of Bob's Red Mill yellow cornmeal
• 1/4 Cup of all-purpose flour
• 1/2 Teaspoon of salt
• 1/2 Tablespoon of baking powder
• 3/4 Cup of buttermilk
• 1 Whole egg
• 1/4 Teaspoon of baking soda
• 2 Tablespoons melted butter
• 2 Tablespoons of bacon grease

Details

Servings 1
Adapted from somekitchenstories.com

Preparation

Step 1

Instructions

Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl.
Measure the buttermilk in a measuring cup, add the egg and stir to combine. Add baking soda and stir.
Pour the milk mixture into the dry ingredients and stir until combined.
In a small bowl, melt butter. Slowly add melted butter into the batter, stirring until just combined. In an 10" iron skillet, melt the 2 tablespoons bacon grease in the oven. 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 minutes or until golden brown. Edges should be crispy!