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.
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 shortening
2 tablespoons butter
honey, to taste
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. 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 combined.
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!)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.