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Recipe Summary
Yield: Makes one 9-to-10-inch round
Ingredients
Ingredient Checklist
1/4 cup pure vegetable shortening
2 cups all-purpose flour
2 cups yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
4 teaspoons salt
2 cups milk
4 large eggs
Gallery
Recipe Summary
Yield: Makes one 9-to-10-inch round
Gallery
Recipe Summary
Yield: Makes one 9-to-10-inch round
Recipe Summary
Yield: Makes one 9-to-10-inch round
Yield: Makes one 9-to-10-inch round
Makes one 9-to-10-inch round
Ingredients
Ingredients
- 1/4 cup pure vegetable shortening
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 4 teaspoons salt
- 2 cups milk
- 4 large eggs
Directions
Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Skillet Cornbread
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Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Skillet Cornbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
