Skillet Cornbread
My favorite way to cook cornbread in a cast iron skillet
My favorite way to cook cornbread in a cast iron skillet
- 1 cup yellow corn meal (not corn meal MIX (like Jiffy))
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 2 eggs
- 1 tsp salt
- 1-1/4 cups milk
- 2 Tbsp Crisco shortening
- 2 Tbsp jarred jalapeños (chopped, optional)
- 1
Preheat oven to 425 Degrees F.
- 2
Place shortening in cast-iron skillet. Place skillet in pre-heating oven while you’re mixing up the batter.
- 3
In a mixing bowl, combine flour, corn meal, baking powder and salt. Add eggs and milk. Mix thoroughly until everything is combined. Add jalapeno’s if desired.
- 4
Grab the skillet out of the oven (use a pot-holder, its HOT!) Tilt the skillet (carefully) back and forth until the {melted and hot} shortening is coating the bottom. Set it down on another pot-holder and pour cornbread batter into hot grease. (watch it bubble! YUM) The batter should spread out in the skillet on its own.
- 5
Stick the skillet back in the hot oven for 20 minutes or until its nice and golden on top.
- 6
When its done, flip the cornbread (carefully) out, upside down onto a plate. Cut into triangles and serve with butter!
- 2