Go Back
Print

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

  1. Place a 10-inch cast iron skillet into the oven and preheat to 425 degrees.

  2. 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.

  3. 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.
  4. 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.
  5. 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