skillet cornbread
- Categories
- Bread
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cornmeal |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Baking soda |
| 2 teaspoons | Salt |
| 4 | Eggs, beaten |
| 1½ cup | Buttermilk |
| 1 cup | Water |
| 1 tablespoon | Shortening |
Sift together dry ingredients. Combine eggs, buttermilk, and water.
slowly stir into cornmeal mixture just until dry ingredients are moistened.
Melt shortening in a 9 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet. Bake at 425 for 35 minutes or until lightly browned.
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