Skillet Cornbread

2
Kathy D

By
@LifeIsGoodkd

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
8-12
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 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

How to Make Skillet Cornbread

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!

Printable Recipe Card

About Skillet Cornbread

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




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