I was supposed to post this the same night I posted the BBQ recipe, but I got tired…
So anyway…this was pretty good. Putting the entire pan in the oven was a new concept to me and I was a little unsure, but it came out nice.
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 greaseDirections:
1 Preheat oven to 475 degrees F.
2 In a mixing bowl, combine the dry ingredients and mix well.
3 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.
4 Place the shortening and bacon grease in a 9″ iron skillet and heat till the shortening melts.
5 Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
6 Bake in the oven till the cornbread is golden brown, about 20 minutes.
7 To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.The link to the recipe is here: http://christmas.food.com/recipe/skillet-cornbread-45451
I took pictures this time!
Ok…now on to photos of the actual cooking haha.
The bread was delicious, but very salty. I made it again tonight as I was supposed to be going to a friends house for dinner tomorrow. I dialed back on the salt a tiny bit and added a smidgen of sugar. It helped a tiny bit, but I could pull back even a bit more. Play with it and salt it to your liking. I tend to like a sweeter cornbread my self. Let me know how you like it and if you made any changes!! Happy Cooking!!