Skillet Cornbread Recipe #45451
This is the recipe I use for my cornbread Dressing recipe. I prepare it ahead of time and freeze the cornbread in wedges until ready to prepare the dressing. It is also good as is! Serve it with baked ham, yams and some green beans!
by Bev
35 min | 15 min prep
SERVES 4 -6
- 1 1/2 cups white cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1 large egg
- 1 tablespoon vegetable shortening
- 1 tablespoon bacon grease
- Preheat oven to 475 degrees F.
- In a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Place the shortening and bacon grease in a 9" iron skillet and heat till the shortening melts.
- Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
- Bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
- (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).
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5 stars