Before I found this recipe from Pioneer Woman, I wasn’t the type of person that would get overly excited about cornbread. Now, however, I have seen the light! This is the way cornbread should be – moist on the inside and nice and crispy on the outside. What really makes GOOD cornbread is a cast iron skillet. That combined with the stove-top method of this recipe results in a cornbread that will make your eyes roll back in your head. A cast iron skillet is the only way to go if you want awesome cornbread. Otherwise, just settle for mediocrity.
You’ll need cornmeal, flour, salt, baking powder, baking soda, buttermilk, milk, egg, and shortening. If you don’t have buttermilk, put one tablespoon of white vinegar or lemon juice in a 1 cup measure. Fill the rest of the measure with milk and let it sit for five minutes. Viola! We have homemade buttermilk. I like magic.
Go ahead and preheat your oven to 450 degrees. Yes, that’s stinking hot for a summer recipe but this cornbread is worth it. Trust me. In a large bowl, combine the cornmeal, flour, salt, and baking powder. Whisk it good. Can you tell I don’t own a sifter? Who needs ‘em?
In another bowl, or big cup, mix together your buttermilk, milk, and egg. Add the baking soda and stir.
Pour your wet ingredients into your dry ingredients and stir them together until moistened. Stop stirring. Did you know your problem is that you over mix most things? Moderation is key in all things!
Melt your butter shortening in a small dish in the microwave. Yes you can use vegetable shortening instead, but I like the flavor of the butter for this recipe. Sometimes I wish I had some good ole lard. Man, lard would really make this recipe delicious! Yes…..I did say that. Don’t call the nutrition police. Pour the melted shortening into your batter, stirring constantly. Notice I wasn’t doing that because I can’t take photos, mix, and pour at the same time. But, you make sure you do it right!
Melt some shortening in your skillet over high heat on the stove. When it’s melted and HOT, pour your cornmeal batter into the skillet and smooth it evenly. Make sure you pour the batter in while it’s still on the hot stove eye…..that’s what makes it crispy. It will sizzle. Sizzling is a sign of good food.
Transfer your skillet to the preheated oven. Watch out! It’s HOT. Don’t burn your hand all to heck. Use a hot mitt for Pete’s sake.
Oh my heavens. Will you look at that? I’m getting tingly just looking at it right now. Hello baby! You need some butter. Oh, it’s so nice and crispy but sooooooooo moist inside. It will bake about 20 minutes and come out looking like this. Now this…..THIS is cornbread my friends. It needs a pot of pinto beans. Or just some butter.
PW’s Cornbread
Ingredients
- ¼ cups Plus 2 Tablespoons Shortening
- 1 cup Yellow Corn Meal
- ½ cups All-purpose Flour
- 1 teaspoon Salt
- 1 cup Buttermilk
- ½ cups Milk
- 1 whole Egg
- 1 Tablespoon Baking Powder
- ½ teaspoons Baking Soda
Instructions
- Preheat oven to 450 degrees.
- Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan.
- Combine corn meal, flour, and salt in a mixing bowl.
- In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir.
- Add to dry ingredients and stir until moistened.
- Add ¼ cup melted shortening, stirring constantly.
- Pour into hot pan, smoothing surface with spatula.
- Bake for 20 to 25 minutes or until golden brown on top.
Notes
Stacy, I just noticed this recipe, and how similar it is to mine! We have great minds. And we think alike!
It’s Pioneer Woman’s! 🙂
I loved your idea about lard! It would actually be healthier than shortening (providing it came from well fed pigs). Check out http://www.modernalternativemama/fats.com. She’s our kind of girl! Very enlightening!!
🙂 Kate’s a good girl – I used to write for her.
I clicked on a link that brought me to this recipe, but in the original post I linked from, you mentioned cornbread made with kefir. Do you have something like that? That sounds very interesting.
This is the cornbread recipe that I always use and I just use kefir instead of buttermilk. Since I always have kefir on hand, I substitute it any time a recipe calls for buttermilk. http://www.stacymakescents.com/using-kefir-2
Hope that helps! 🙂
do you have to bake this in a cast iron skillet?
No, but it will be sad if you don’t. 🙂
This is pretty much how I make my cornbread, except I leave out the baking soda. I know you are suppose to use it with buttermilk receipes, but I can’t tell the difference unless I add too much baking soda, then it makes the cornbread taste bad. What does baking soda do for a receipe?
It reacts with other ingredients and causes it to foam up…..which makes it fluffier. I’ve left it out and noticed a big difference.
That cornbread sounds and looks soooo good. I might just have to go and make some now! I make cornbread, but it’s just ho hum. This recipe sounds great! Thanks Stacy!
You’ll be hooked.
Looks like my Mom’s cornbread…mmmmmm…
My dh only likes sweet cornbread though. Do you think it would ruin the recipe if I add some sugar?
I’d go ahead and pop some in there!
Made a skillet of this just today…it’s going in my dressing, however, I did have a small piece with some of my homemade apple butter. DELISH!
Tried this recipe tonight and it was HEAVENLY!!!Thank you for sharing this recipe. I finally made HOME-MADE CORNBREAD!!!
Cinnamon bun pancakes…this is by far my favorite!!! I LOVE, LOVE, LOVE pancakes and anything with cinnamon. Hallelujah! 😉
too many choices girlfriend!! Skillet cornbread (yours is almost done the same way I do mine) is wonderful.. especially cruncy! But I’ll have to try the Cinnamon Roll Pancakes too!! Ooops.. does that disqualify me – choosing two… ummmm.. skillet cornbread it is!1
Love your writing!! S<
i was so excited about all these recipes but i really liked the biscuits, just b/c i always wanted to know how to make them from scratch, and never took the time to figure it out!!!! thanks so much for posting all these i love them all!!!
I DEFINITELY love the idea of the cinnamon bun pancakes!!! My family (my mom and 5 siblings and I) have enjoyed a Sunday tradition that has lasted over 30 years. Every Sunday after church we would come home and have breakfast pancakes for lunch. Mom did it because there were usually 6 small mouths under the age of 8 to feed, and we were all chirping by the time we got home from church. We just thought it was like a holiday every week that we got to have breakfast for LUNCH! My mother swore by Bisquick – after I had my son, I preferred Hungry Jack Complete Wheat.
So this Sunday, we’re going to try the Cinnamon Bun Pancake recipe with icing. The kids don’t know yet – otherwise I’m not sure they would even go to bed. I can hardly wait myself!!!
Please let me know what you think! 🙂
I love skillet cornbread, its the only way I have ever made it. That’s the way my mom made it, that’s the way my grandma made it, that’s the way I make it! But, I would love to try the cinnamon bun pancakes, I love “fun” pancakes!
gotta try that pancake recipe. I don’t really care for pancakes, yes I am weird. but love me some honey buns so gotta drink me some, I mean eat me some honey bun pancake syrup!
I love some Zucchini bread!!
The Cinnamon Bun Pancakes sound yummy – can’t wait to try them! I make my cornbread very much like yours, except I use butter and all buttermilk – we love it!
Yummy! I <3 cornbread . . . ever made fried cornbread???
No, but how could that be wrong? LOL
I love your quickbreads -can’t wait to make the pancakes tommorrow!
vickie
love the cornbread recipe, looks a whole lot like my mom’s recipe. thanks for sharing