This cornbread has a touch of sweetness that enhances any savory chili or soup dish. The crust is crisp and golden brown while the interior is soft and delicious.
Prep Time:5 minutes
Cook Time:50 minutes
Total Time:55 minutes
Yield:10 servings 1x
2 tablespoons Butter (for Skillet)
1 1/2 cups Cornmeal
2 cups All-Purpose Flour
1 cup Sugar
6 teaspoons Baking Powder
1 1/2 teaspoons salt
2 eggs, beaten
2 cups milk
4 tablespoons shortening, melted
Preheat the oven to 425° F. Heat a 9 or 10-inch large cast iron skillet in the oven for 10 minutes. Add butter and swirl until both bottom and sides of skillet are coated.
While skillet is heating, mix and sift the dry ingredients together in a large mixing bowl.
Make a well in the center of the flour mixture and add eggs, milk, and shortening.
Fold together only until the ingredients are combined.
Pour into the hot skillet and fill to about 3/4 of the pan. Return to the oven and bake until the center comes out clean with a toothpick, and the crust is nice and golden brown, about 40 minutes.
A preheated cast iron skillet is what produces the golden brown crispy edges. Preheat the oven to 425°F and place the skillet in the oven while it is preheating. You want a really hot skillet to begin with before you ever add the batter.
Add the butter to the preheated skillet. While it is melting, swirl the butter around to cover both the bottom and sides.
Form a well within the dry ingredients by gently pushing them with a wooden spoon or spatula to the sides of the bowl and then add the beaten eggs, milk and shortening into the well. Run the spoon or spatula around the sides of the bowl and the bottom pulling the dry ingredients into the wet mixture.
Don’t over-mix! Mix the batter just until the dry ingredients are combined into the wet ingredients. There should still be lumps in the mixture.
Drop a small amount of batter onto the preheated skillet. If it sizzles, you know it’s ready to pour the remaining batter in.
Once the top of the cornbread becomes a crispy golden crust, you know the cornbread is done. You can confirm that by sticking a toothpick in the center if it comes out clean without any batter, its ready.