Skillet Cornbread

  • 1 cup yellow cornmeal
  • ½ cup plain flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup milk
  • 1 whole egg
  • ½ tsp bicarbonate of soda
  • ¼ cup plus 2 tbsps shortening
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!

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