The Great Cornbread Compromise of 2017.

Is there anything more divisive than a debate over a cornbread recipe??? I think not. I personally like mine light, fluffy & sweet. Chase, on the other hand, likes it crunchy & not sweet (the horror!). Very tough conversation for us to have over here. HOWEVER, this skillet cornbread is kind of like a compromise because it's a crunchier textured cornbread with a crispy crust, but then I dump approximately 1 gallon of honey on my piece, so it also can also be sweet if need-be (and I need it to be!)

Here we are happily smiling after the Cornbread Compromise of 2017.

Skillet Cornbread:

Ingredients:

• 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 egg

• 1/2 teaspoon baking soda

• 1/4 cup shortening

• 2 tablespoons butter

• honey, to taste

Directions:

1. Preheat oven to 450 degrees.

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

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

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

5. 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!)

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

#thanksgiving #baking