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SKILLET CORNBREAD Recipe

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This recipe for SKILLET CORNBREAD is from Ranch House Recipes.... in their own words, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups yellow cornmeal
1 cup of flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon baking powder
1 large egg, beaten
1 1/2 cups milk
3 tablespoons solid shortening
Directions:
Directions:
Preheat oven to 400°. Combine the cornmeal, flour, salt, sugar and baking powder in a large mixing bowl. Add the egg and milk and mix well but do not beat. Heat the shortening in a 10 inch cast-iron or other ovenproof skillet over medium heat until almost smoking. Pour in the batter and cook on top of the stove until the edges begin to turn golden for about 3 to 4 minutes then transfer the skillet to the oven and bake until golden brown about 45 minutes. Remove from the oven and let cool 5 minutes before serving.
Personal Notes:
Personal Notes:
Mama always used an iron skillet when making her cornbread, it really is the best thing to make it in. You want to get your skillet very hot, then pour in batter.

 

 

 

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