Yesterday I posted my review of Ree Drummond’s cookbook,”The Pioneer Woman Cooks: Recipes from an Accidental Country Girl” officially being released today. (Yay REE!!!)
Today I would like to share with you her recipe for “Skillet Cornbread”. I made this a few days ago and with as much enthusiasm as I can muster, can I just say.. OH MY WORD!?!
Ree’s cornbread is simple, honest, and comforting. It’s what I call a “generational” recipe. In other words, it would not surprise me if this recipe was passed down from generations gone by and is intended to be passed on to generations to come.
The texture of the bread is both dense, tender, and moist all at the same time. It also slices beautifully. If you are looking for a more cakey sweet Marie Calendars type corn bread, this recipe is not for you. But if you prefer a corn bread that will warm your bellies and have you feeling loved and cared for, read on.
When I prepared this, my son was taking a nap. I was able to enjoy eating a slice with only a few pats of butter and honey drizzled on top. I enjoyed every uninterrupted bite while it was still warm and in complete silence as a treat to myself… and what a treat it was. I present to you PW’s Skillet Cornbread. Enjoy!
Recipe for Skillet Cornbread from cookbook, “The Pioneer Woman Cooks”.
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/2 cup milk
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening
- Preheat the oven to 450 degrees F. In a bowl, combine the cornmeal, flour, salt, and baking powder and 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 just combined. Do not over stir.
- In a small bowl, melt 1/4 cup of the shortening in the microwave.
- Slowly add the melted shortening to the batter, stirring constantly until just combined.
- In an iron skillet over high heat, melt the remaining 2 tablespoons shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for 1 minute, then bake for 20 to 25 minutes, until golden brown. The edges should be crispy.
- Slice into squares and serve. Cowboys will smile.