Yesterday I posted the recipe for Back Bay Chili that my family just didn't enjoy. I made this cornbread in the cast iron pan to serve with it. This was my first recipe from Ree at The Pioneer Woman. I have heard great things about her and her recipes and I don't know why I haven't tried any of her recipes before this. I love corn bread in the skillet. Like this bread, it gets crispy around the edges but moist inside. I know traditional cornbread does not have sugar. I didn't realize when I was making this that this recipe doesn't have sugar in it. I think we were all expecting a sweet cornbread so there was a bit of disappointment when we tried this. With a little butter slathered on though the kids were eating this up. I would definitely make this recipe again, but probably add a little sugar to sweeten it up and it would get a 2 thumbs up rating!
recipe from The Pioneer Woman
1 cup Yellow Cornmeal
1/2 cup All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
1 cup Buttermilk
1/2 cup Milk
1 whole Egg
1/2 teaspoon Baking Soda
1/4 cup Shortening
2 Tablespoons Shortening
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in 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 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!
Family Rating: 1 1/2 thumbs up.