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 baking powder
- 2 eggs
- 1 teaspoon salt
- 1-1/4 milk
- 2 Crisco shortening
- 2 jarred jalapeños (chopped, optional)
Preheat oven to 425 Degrees F.
Place shortening in cast-iron skillet. Place skillet in pre-heating oven while you’re mixing up the batter.
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.
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.
Stick the skillet back in the hot oven for 20 minutes or until its nice and golden on top.
When its done, flip the cornbread (carefully) out, upside down onto a plate. Cut into triangles and serve with butter!