Total:
45 min
Active:
20 min
Yield:
12 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 10-inch cast-iron skillet

Preheat the oven to 450 degrees F.

Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.

Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.

In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.

In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

IDEAS YOU'LL LOVE

Herbed Rice

Recipe courtesy of Trisha Yearwood

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Southern Cornbread

Recipe courtesy of Cat Cora

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Cornbread Salad with Buttermilk-Chive Dressing and Maple Bacon

Recipe courtesy of Trisha Yearwood

Cheesy Jalapeno Cornbread

Recipe courtesy of Ree Drummond

Southern Biscuits

Recipe courtesy of Alton Brown

Cauliflower Gratin

Recipe courtesy of Ina Garten

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking