Skillet Cornbread
By Sodernsilly
Rate this recipe
4/5
(1 Votes)
Ingredients
- 1 ½ cup White Lilly all-purpose flour
- 1 cup pure yellow corn meal (not the mix)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- cup sugar *optional*
- 1 ¼ cup buttermilk
- 2 eggs, beaten
- cup vegetable oil
- 3 tablespoon butter-flavored shortening, melted
- 1 tablespoon butter or bacon fat (for skillet)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Add butter to 9 inch cast iron skillet and place into the oven.
Preheat the oven to 375.
In a large bowl, whisk together the dry ingredients
Make a well in the center of the bowl.
Pour in the wet ingredients
Stir just until combined.
When oven is preheated, remove skillet (be careful it will be VERY hot).
Pour batter into skillet.
Use spatula to smooth the cornbread and shake the skillet to even out the batter. I like the top be a lil rugged looking, but you can smooth it out completely if you want.
Bake for 20-25 minutes, or until lightly golden around the edges.
Batter should be slightly lumpy
Review this recipe