Cornbread

I thought I would post my go-to cornbread recipe.  I use it all the time!  I serve it with chili and soup, eat my jalapeno jelly on it, and make my Thanksgiving stuffing with it.  Enjoy!

Sorry about the picture, I had started cutting it up for the stuffing.

Cornbread

source:  Pioneer Woman

Ingredients:

  • ¼ cups Plus 2 Tablespoons Shortening
  • 1 cup Yellow Corn Meal
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • ½ cups Milk
  • 1 whole Egg
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Baking Soda

Directions:

Preheat oven to 450 degrees.  Place the shortening in a 10″ iron skillet and set in the oven as it preheats.  Combine corn meal, flour, and salt in a mixing bowl.  In a separate bowl, combine buttermilk, milk, and egg.  Add baking powder and baking soda to the milk mixture (it will foam).  Stir it into the corn meal mixture.  Add ¼ cup of the melted shortening that’s in the skillet to the batter, stirring constantly (try to leave about 2 Tbsp remaining in the skillet).  Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

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