Recipe courtesy of Ree Drummond

Italian Cornbread

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 450 degrees F.
  2. Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
  3. 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.
  4. 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.
  5. 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!

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages