Cornbread is the perfect addition to any Friendsgiving feast! This sweet and salty side pairs well will all the traditional Thanksgiving foods.
Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir it together with a fork. Add the baking soda and stir again. Pour 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 a cast 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 stove-top for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Ingredients
Directions
Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir it together with a fork. Add the baking soda and stir again. Pour 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 a cast 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 stove-top for 1 minute, then bake for 20 to 25 minutes or until golden brown.
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