1Tablespoonvegetable shortening (like Crisco)lard or bacon grease can be substituted
Instructions
Preheat the oven to 425°F. Place a 9-inch cast iron skillet into the oven to heat.
In a large bowl, stir together the cornmeal, flour, baking powder, sugar, and salt.
In a medium bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Add the wet to the dry and stir until just combined with no dry patches.
Carefully remove the skillet from the oven (it will be VERY hot.) Add the shortening and turn it around the pan so it is coated.
Add the cornmeal mixture and spread out the top. Bake for 15-18 minutes until a toothpick inserted into the middle comes out clean, and the top is golden brown and pulls away from the edge.
Allow the cornbread to cool in the pan for about 10 minutes. Slice into wedges and serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
I worked this batter as little as possible to be very tender.
Use this as a base recipe to add to. Chopped jalapenos, cheddar cheese, bacon, etc would all go well in this recipe.
Best served slightly warm or at room temperature. You can reheat slices in the microwave or oven.
Keep at room temperature for up to 5 days, freeze for up to 3 months.