Italian Cornbread

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

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