Italian Cornbread

By Joelene

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 1/2 teaspoon baking soda
• 1/2 cup grated Parmesan
• 2 tablespoons diced sun-dried tomatoes
• 1/2 teaspoon dried oregano
• 1/4 cup plus 2 tablespoons shortening

Preparation

Step 1

Preheat the oven to 450 degrees F.
Combine the cornmeal, flour, baking powder and salt in a bowl and 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. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!