Cornbread from Scratch

Scratch Skillet Cornbread

1 cup all purpose flour, sifted
3/4 cup corn meal
3 tsp baking powder
3/4 tsp salt
2 Tbsp sugar
1 egg, beaten well
1 cup milk
2 Tbsp shortening, melted

1. Preheat oven to 400 F
2. Sift together the flour, corn meal, baking powder, salt and sugar
3. In a separate bowl, beat the egg until well beaten, and combine with the milk, and shortening
4. Add to the dry ingredients and mix until just moistened but combined
5. Fill a well greased, shallow, pan about 3/4 full
6. Bake 20-30 minutes, and serve hot

Lea in Blue ApronOne of the keys to really outstanding cornbread is to preheat the skillet to get that crust everyone loves. I prefer cast iron for this. Just stick your skillet in the oven to preheat on the middle rack, and then, pull the shelf out as far as it will go, spray the skillet again with cooking spray and pour in the batter. That’s all there is to it, and your cornbread will stand out from all the others!

Lea's Cornbread Recipe Card
Lea’s Cornbread Recipe Card