Skillet Cornbread

Last night, as I doused slice after slice of warm cornbread with butter and honey, I realized that while most consider the bread a dinner side item, for me last night it was the most simple and delicious dessert. This recipe gives the cornbread the perfect crispy crust, yet the inside remains moist and soft. 

Since breaking "The Rules" is fun from time to time, I believe I'll have a few pieces for breakfast as well, with my favorite Tupelo Honey on the side. 

Skillet Cornbread

from the Pioneer Woman 

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 whole Egg 

1/2 teaspoon Baking Soda 

1/4 cup Shortening 

2 Tablespoons Shortening

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.