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PW Skillet Cornbread by Leslie Hayes serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

Categories:

Breads & Quick-breads
Quick & Easy
Side Dishes
Smart Budget Foods