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Skillet Cornbread

Yields1 Serving

 1 cup yellow cornmeal
 ½ cup all-purpose flour
 1 tsp salt
 1 tbsp baking powder
 1 cup buttermilk
 ½ cup milk
 1 egg
 ½ tsp baking soda
 ¼ cup plus 2 tbsp shortening

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.