Tuesday, November 24, 2009

Skillet Cornbread (No Sugar)

INGREDIENTS:
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 egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

DIRECTIONS:
Preheat the oven to 450 degrees F.

In a bowl, combine the cornmeal, flour, salt, and baking powder and 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 just combined. Do not over stir. In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined.

In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.

Slice into squares and serve. Cowboys will smile.

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