Iron Skillet Cornbread The Iron Skillet Is A Must.
- 1-2 Tbs. Shortening (to Grease Skillet)
- 2 1/2 Cups Cornmeal Mix Plus
- 1-2 Tbs. Cornmeal Mix
- 3 Tbs. Shortening (or Lard)
- 1 Egg, Lightly Beaten
- 2 Cups Buttermilk (use Low-fat Not Non-fat)
- Pre-heat oven to 450 degrees.
- Generously grease your iron skillet with 1-2 tablespoons of shortening and dust with cornmeal until the surface is well coated. DO NOT HEAT THE SKILLET.
- In a large mixing bowl cut 3 tablespoons of shortening into the 2 1/2 cups of cornmeal (much like you would when making biscuits). Add the egg and buttermilk and mix well.
- Pour into skillet and bake for 20 minutes or until golden brown and crusty.
- Serve immediately with butter and a cold glass of milk!
- In this photo the cornbread pictured had 1/2 cup of fresh corn kernels added.
shortening, cornmeal mix, cornmeal mix, shortening, egg, buttermilk
Taken from tastykitchen.com/recipes/breads/iron-skillet-cornbread-the-iron-skillet-is-a-must/ (may not work)