Skillet Cornbread (Ree Drummond) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 cup buttermilk |
1/2 cup milk |
1 whole egg |
1/2 teaspoon baking soda |
1/4 cup plus 2 tablespoons shortening |
Directions:
1. Preheat the oven to 450 degrees F.
2. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
3. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
4. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
5. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
6. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
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