Italian Cornbread

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/2 cup grated Parmesan
  • 2 tablespoons diced sun-dried tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons shortening
Directions
  • Preheat the oven to 450 degrees F.

  • Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.

  • Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.

  • In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

  • In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Sausage and Chard White Cornbread Pizza

    Recipe courtesy of Jeff Mauro