Recipe courtesy of Ree Drummond

Skillet Cornbread

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 12 servings
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Ingredients

Directions

  1. Preheat the oven to 450 degrees F.
  2. Combine the cornmeal, flour, baking powder and salt in a bowl. 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.
  4. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
  5. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  6. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
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