Skillet Cornbread
This recipe so good. I never knew how good cornbread could be until I made it in my cast iron skillet. Delicious!
Servings: 10
Calories: 247kcal
Ingredients
- 3-4 tablespoons vegetable shortening
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
Instructions
- Preheat oven to 425℉. Gather your ingredients so that you have everything close at hand on the counter or table.
- Spoon 3-4 tablespoons vegetable shortening in cast iron skillet and place in oven while preheating.
- Meanwhile, in a large bowl, whisk together 2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon seasoned salt, and 1/2 teaspoon baking soda.
- Add 2 cups buttermilk and mix to combine. Allow to set for a few minutes while the oven is preheating.
- Remove skillet from oven and pour mixture into the hot oil. (This is one of my favorite moments. When the batter hits the hot skillet and sizzles. I love this part!)
- Bake in preheated oven for 15-20 minutes until golden brown. This recipe will serve 8-10 people.
Nutrition
Calories: 247kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 424mg | Potassium: 174mg | Fiber: 3g | Sugar: 13g | Vitamin A: 79IU | Calcium: 105mg | Iron: 1mg
