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CORNBREAD - Skillet Cornbread
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| 2011 Ree Drummond, All Rights Reserved Serves: 12 servings Ingredients | |
| 1 cup | yellow cornmeal |
| 1/2 cup | all-purpose flour |
| 1 tablespoon | baking powder |
| 1 teaspoon | salt |
| 1 cup | buttermilk |
| 1/2 cup | milk |
| 1 | whole egg |
| 1/2 teaspoon | baking soda |
| 1/4 cup plus 2 tablespoons | shortening |
Directions
Preheat the oven to 450 degrees F.
Combine the cornmeal, flour, baking powder and salt in a bowl. 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.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
Copyright 2012 Television Food Network G.P.
All Rights Reserved
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