www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Skillet baked cornbread
|
|||||
| Ingredients: | |||||
| 1 cup | corn meal | ||||
| 0.50 cup | AP flour | ||||
| 1 tsp | salt | ||||
| 1 tbs | b. powder | ||||
| 1 cup | buttermilk | ||||
| 0.50 cup | milk | ||||
| 0.50 tsp | b. soda | ||||
| 2 tbs | shortening | ||||
| 2 tbs | butter | ||||
| 2 tbs | shortening | ||||
| Directions: | |||||
|
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in 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 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy! Posted by Ree in All PW Recipes, Breads, Thanksgiving |
|||||