Cast Iron Cornbread

Cast iron cornbread is one of those staples that never goes out of style. Baked in a hot skillet, this cornbread comes out with a crisp golden edge and a soft, tender center. It’s simple, comforting, and just as good served on its own,as it is, or I like to serve it alongside my Cowboy Stew.

Cast Iron Cornbread

Ingredients

• 1 teaspoon shortening (Crisco)

• 1 large egg

• 2 cups self-rising cornmeal mix

• 1 1/2 cups buttermilk

• 1/4 cup vegetable oil

• 1–2 tablespoons sugar (optional)

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Tools from the Kitchen

• Cast iron skillet (8-inch for best results)

• Mixing bowls

• Measuring cups and spoons

• Whisk

• Oven mitts

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Instructions

1. Add the teaspoon of shortening to an 8-inch cast iron skillet. Place the skillet in the oven and preheat to 425°F.

2. While the oven is heating, whisk the egg in a medium mixing bowl.

3. Add the cornmeal mix, buttermilk, vegetable oil, and optional sugar. Mix just until moistened — the batter should be slightly lumpy.

4. Carefully remove the hot skillet from the oven using oven mitts. Swirl the melted shortening to coat the bottom and sides of the pan.

5. Pour the batter into the hot skillet, spreading it evenly.

6. Return the skillet to the oven and bake for 25–30 minutes, until golden and a toothpick inserted in the center comes out clean.

7. Slice and serve warm with your favorite stew or chili.

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Notes from My Kitchen

• My Cowboy doesn’t like sweet cornbread, so I usually leave the sugar out — but it’s completely up to you.

• No buttermilk on hand? Mix 1 1/2 cups milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes before using.

• I also recommend slicing your cornbread slice down the middle, sandwich slicing it, and add butter between the slices, yum.