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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Skillet Corn Bread Recipe

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This recipe for Skillet Corn Bread is from Chapple's Love to Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening
Directions:
Directions:
Preheat the oven to 450 degrees F.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the 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. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
We love this cornbread! It's especially good with my chili recipe.

 

 

 

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