Grandma's Cornbread
A recipe from my grandmother that I've tweaked a bit over the years (by adding a few extras). You really can't beat cornbread cooked in cast iron. :)
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- 1
Heat up your oven to 400F.
- 2
Add the shortening to a 8" cast iron skillet and place in the oven to preheat.
- 3
In a bowl, mix together all the dry ingredients.
- 4
In a separate small bowl whisk together the milk and butter.
- 5
Add the eggs to the milk mixture and whisk until blended.
- 6
Add the wet to the dry and mix.
- 7
Remove the skillet from the oven and using a paper towel spread the now hot liquid shortening up the sides and all over the bottom of the skillet.
- 8
Pour the batter in to the hot skillet.
- 9
Place the skillet in the oven (center rack) and bake for 25 - 30 minutes until the top is lightly golden and a toothpick comes out clean when inserted into the center of the corn bread.
- 10
Cool on a wire rack
- 11
Serve
- 12
Enjoy!
- 13
It goes well with soups and stews.
- 14
I also enjoy it for breakfast with my eggs.
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