Italian Cornbread
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 171
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 22
- Sodium
- 280
- Total: 45 min
- Active: 20 min
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!