admin This tasty, savory southern classic is the perfect compliment to soups, stews, chili, and really any other meal you can think of. Plus it’s quick and easy to make! Skillet cornbread has the perfect balance of richness and sweetness that it could be served as a dessert as well as a side!
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Cast iron is perfect for making cornbread because it gets very hot for even cooking and it can go from the oven straight to the table! I pre-heat the skillet before adding the batter to make for the perfect crust.
Skillet Cornbread
Ingredients
- 1 ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, divided
- 2 tablespoons vegetable shortening
Instructions
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Place a 10-inch cast iron skillet into the oven and preheat to 425 degrees.
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In a medium sized bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar and set aside. In a small bowl, whisk the eggs and buttermilk together. Fold the egg mixture in with the cornmeal mixture until well mixed.
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In a small sauce pan over medium heat, melt the vegetable shortening and 6 tablespoons of the butter. Mix the melted butter and shortening in with the batter reserving about 1 tablespoon.
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Remove the cast iron skillet from the oven and add the reserved melted butter mixture. Next, add the cornbread batter to the skillet and place back in the oven.
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Bake for about 15 minutes or until the cornbread is golden brown. Remove from the oven and top with remaining 2 tablespoons of butter.
Recipe Notes
8-10 servings
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