The cast iron skillet is making an appearance once again. It’s my favorite way to serve food. So rustic and the results are always amazing!
I wondered tonight why I’m just now discovering cornbread. Then I remembered our four year spaghetti and taco rut. It’s just recently the kids, aka chicken and fries, have been into trying and enjoying new things. I’m happy to report last week they ate asparagus. Times are a changin’
For this version I added some chopped chives and lots of shredded cheese. Adding cheese is also my favorite way to serve food. Letting it fry for a few minutes before placing it in the oven will give you a nice golden brown, crunchy crust. We like to fight over this part.
- 1 cup cornmeal
- ½ cup flour
- 1 tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- ½ cup milk
- 1 egg
- ¼ cup shortening, melted plus 1-2 tbsp for frying
- ¼ cup chives, finely chopped
- 1 cup shredded cheese
- Preheat the oven to 425 degrees
- In a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
- Make a well in the dry ingredients and add the buttermilk, milk and egg. Stir until combined.
- Slowly add the melted shortening.
- Stir in the chives and cheese.
- In a large cast iron skillet melt the remaining shortening over medium high heat.
- Pour in the batter and smooth out evenly. Let it cook for 1-2 minutes.
- Place in the oven and bake for 20-25 minutes.