Tuesday, March 22, 2011

Skillet Cornbread

I don't think I could call myself a southern cook if I didn't have a cornbread recipe to share. Whew, thank goodness I do! Rather your crumbling this into soup beans or serving it up with your favorite southern meal, cornbread is ultimate southern comfort! 

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

Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.


Print this post

No comments:

Post a Comment