Fluffy Cast Iron Skillet Cornbread |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is my best friend's cornbread recipe. A lot of corn bread gets hard by the second day. I love leftover cornbread for breakfast but it can be too crumbly. This one stayed fluffy through the next day, so it's now my standard recipe. Ingredients:
1 1/2 cups self rising flour |
2/3 teaspoon salt |
2 teaspoons sugar |
3/4 cup cornmeal |
2 eggs, beaten |
1 cup milk |
1/4 cup shortening, melted |
Directions:
1. Preheat oven to 400 degrees.Place a greased cast iron skillet in the oven as it preheats.
2. Sift together flour, salt, and sugar. Add cornmeal.
3. In a seperate container, combine eggs, milk, and shortening.
4. Combine wet and dry ingredients being careful not to over mix.
5. Pour batter into hot skillet. Bake for 20-25 minutes.
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