This is a delicious cornbread recipe adapted from The Pioneer Woman, from her wonderful new cookbook, The Pioneer Woman Cooks. I have made this cornbread recipe several times already, and each time it is perfect. I have had so many different corn breads and tried so many different recipes, and none have been a keeper for me. Thank goodness at long last I have finely found a perfect recipe for skillet corn bread. I have made this recipe into a white cornbread, which was amazing. I have also added bacon and jalapenos to make a smoky, spicy corn bread. I made this recipe for my cornbread dressing over Thanksgiving too. It came out perfect each time. The next time I make it, I am going to add a can of Mexi-corn, which I have done in the past with different cornbread recipes.
Yield: Serves 6
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
1 1/2 cups buttermilk
1 large egg
1/2 tsp. baking soda
1/4 cup + 2 Tbsp. shortening
2 teaspoons vegetable oil or bacon fat
Preheat oven to 450 degrees. Preheat cast iron skillet on stove top. Combine cornmeal, flour, salt, baking powder, and baking soda. Add room temperature shortening. Combine with fork or pastry knife until well combined. Add eggs and buttermilk. Mix well.
Add 2 tablespoons vegetable oil to hot skillet. Wipe oil all around pan with a paper towel. Add batter and let cook over medium heat on the stove top for 2 - 3 minutes.
Finish in preheated oven. Cook until browned and the edges have become crispy.