skillet cornbread
(2 ratings)
I love skillet cornbread. This one comes from Ree Drummond, the Pioneer Woman. Enjoy!
(2 ratings)
yield
8 -12
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For skillet cornbread
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1 cyellow cornmeal
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1/2 call-purpose flour
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1 tspsalt
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1 Tbspbaking powder
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1 cbuttermilk
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1/2 cmilk
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1egg
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1/2 tspbaking soda
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1/4 cplus 2 t. shortening
How To Make skillet cornbread
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1Preheat the oven to 450 degrees F.
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2In a bowl, combine the cornmeal, flour, salt and baking powder and stir together.
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3Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
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4Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not overstir.
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5In 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.
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6In 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.
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7Slice and serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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