My mom and I agree that this is our all-time favorite cornbread recipe. It is the Pioneer Woman’s recipe, except we altered it a little by adding sugar for sweetness and cooking it at a lower temperature to not burn the bottom (like I did the first time). For those in your family who like the soft part of cornbread, give them the center. However, save me the edges because I love the crispy parts!
Melt shortening in a hot skillet.
Pour the cornbread batter into the hot skillet with melted shortening. Place skillet in preheated 425 degree oven.
Bake for 20 to 25 minutes, until golden brown and edges are crispy.
Slice into squares and serve.
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp salt
3 tbsp sugar
1 tbsp baking powder
1 cup buttermilk (if you don’t have any, add 1 tbsp distilled white vinegar to just under 1 cup low-fat milk and stir together)
1/2 cup milk
1/2 tsp baking soda
1/4 cup plus 2 tbsp shortening
1. Preheat oven to 425 degrees. In a bowl, combine the cornmeal, flour, sugar, salt, and baking powder and stir together.
2. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
3. Pour the milk mixture into the dry ingredients. Stir with a fork until just combined. Do not over stir.
4. In a small bowl, melt 1/4 cup of the shortening in the microwave. Slowly add the melted shortening to the batter, stirring constantly until just combined.
5. In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface.
6. Place skillet in oven and bake for 20 to 25 minutes, until golden brown. The edges should be crispy. Slice into squares and serve.
Variation: Stir 1 small can diced green chiles or 1 diced fresh jalapeno into the cornbread batter before pouring it into the skillet.