Skillet Cornbread

Kathy D

By
@LifeIsGoodkd

I love skillet cornbread. This one comes from Ree Drummond, the Pioneer Woman. Enjoy!


Featured Pinch Tips Video

Comments:

Serves:

8-12

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
yellow cornmeal
1/2 c
all-purpose flour
1 tsp
salt
1 Tbsp
baking powder
1 c
buttermilk
1/2 c
milk
1
egg
1/2 tsp
baking soda
1/4 c
plus 2 t. shortening

Directions Step-By-Step

1
Preheat the oven to 450 degrees F.
2
In a bowl, combine the cornmeal, flour, salt and baking powder and stir together.
3
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
4
Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not overstir.
5
In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined.
6
In an iron skillet over high heat, melt the remaining 2 tablespoons of shortening. pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20-25 minutes, until golden brown. The edges should be crispy.
7
Slice and serve!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Southwestern
Dietary Needs: Vegetarian