Crispy skillet cornbread. Easy and yummy!
INGREDIENTS
Servings: 12
Yellow cornmeal
1 cup
All-purpose flour
1/2 cup
Salt
1 tsp
Baking powder
1 tbsp
Buttermilk
1 cup
Shortening
1/4 cup
Shortening
2 tbsp
Milk
1/2 cup
Whole egg
1
Baking soda
1/2 tsp
DIRECTIONS
- Preheat oven to 450° F (220° C/Gas mark 8).
- Combine cornmeal, all-purpose flour, salt, and baking powder. Stir.
- Combine buttermilk and milk in a bowl. Add egg. Stir together. Add baking soda. Stir to combine. Pour the mixture into the flour mixture. Stir to combine.
- Melt 1/4 shortening. Add to the batter. Stir until just combined.
- Melt 2 tbsps shortening in a skillet over medium. Pour the batter into the skillet. Even out the surface of the batter.
- Cook for 1 minute. Then, bake in the preheated oven for 20 minutes, or until the skillet cornbread is golden brown. Serve and enjoy!
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