Fantabulous Yankee Cornbread |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Linda's Pressure Cooker Lima Beans and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1/3 cup sugar |
4 teaspoons baking powder |
3/4 teaspoon table salt (table salt, not kosher) |
2 large eggs |
1 cup whole milk |
1/4 cup oil (please do not use canola oil or you will get a heavy, greasy result) |
1 tablespoon shortening (i use crisco) |
Directions:
1. Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
2. Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
3. By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
4. Combine the eggs, milk and oil and mix well.
5. Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
6. Let batter rest for 5 minutes.
7. Gently pour into your cast iron skillet being careful not to deflate the batter.
8. Bake in the center of the oven for 20 to 25 minutes.
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