Skillet Cornbread

We hope everyone had a happy 4th of July weekend, we know we did! We've been busier than normal lately, so posts have been hard to put out on time, but things are back to normal, and have we got some great things for you. Later this week we'll show you how to make a good meatball and turn that into a meatball sub and we'll have a watermelon salad (we've done a lot of cooking lately). But today, we've got another One Pan Meal, Skillet Cornbread. Okay so it's not a whole meal, but it is pretty easy and tastes great. Just about everyone on or from the Western US  is familiar with Marie Calanders, home of many awesome pies and the 4PM early bird special. Marie Calanders is also famous for their cornbread. We both remember growing up on Marie Calanders cornbread and pie, which is a winning combination on its own! As everyone knows, we love our cast iron skillet, so we jump at the chance to cook with it anytime we get one, and firing cornbread in a skillet just adds that special something.

Hit the break for more pictures and recipe!

Skillet Cornbread 
What you will need: 

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

Crank the oven to 450* and grab a big mixing bowl. Into the bowl toss the flour, cornmeal, salt and baking powder. Mix it all together.

Grab another container (measuring cup works best) and mix the butter milk with the milk and egg. Stir in the baking soda.

Pour this wet mixture in with the dry ingredients and combine, don't over mix it though! Mix in 1/4 cup of melted shortening (can melt in a microwave).

Heat the skillet to high and add the remaining 2 tbs of shortening. Once the shortening has melted, pour in the batter and cook for 1 minute, then put the skillet in the oven for 20 - 25 minutes until the edges are crispy and the top is a golden brown. Drizzle the top with some Honey and serve.


Adopted from Savory Sweet Life