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.
See end of post for this week’s giveaway!
*Recipe from Pioneer Woman*
- 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
- 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.