The Humpherys Family

Skillet Cornbread

Recipe Added:  3/10/2012
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 Tbsp baking powder
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 tsp baking soda
1/4 cup + 2 Tbsp shortening
Preheat oven to 450 degrees F. In a bowl, combine cornmeal, flour, salt and baking powder & whisk together. Measure buttermilk and milk in a measuring cup. Stir in the egg with a fork. Add baking soda and stir. Pour into the bowl with the dry ingredients and stir with a fork just until combined. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add melted shortening to the batter, stirring just until combined.

In an iron skillet over high heat, melt the remaining 2 Tbsp shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for about a minute, then bake in the oven for 15 to 20 minutes, or until golden brown. The edges should be crispy.
Notes
A 9 inch cake pan will work if you don't have a cast iron skillet.
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