I love corn bread but being from Minnesota, I want my corn bread to be sweet. This is not one of those recipes but is was still pretty good.
I borrowed it from my favorite website, The Pioneer Woman.
Skillet Corn Bread
PW to get the exacts!
Does you flour bag fall apart as quickly as mine do? I have taken to putting it in a gallon zip lock bag as soon as I open it because I am sick of having flour all over my cabinet.
Combine the flour, cornmeal, salt, and baking powder in a bowl.
Pour the milk mix into the dry and stir with a fork until combined. Add the melted shortening to the batter and stir.
Slowly add the batter to the hot skillet. It will sizzle a bit.
Bake in a 450 degree oven for 20 to 25 minutes.
I cut the bread into slices because that is how Ree did it. But after I cut it I immediately wished I had cut it like a pizza.
Like I said, it was not sweet at all. Adding a bit of sugar may have worked but I wanted to try this the way Ree wrote it.
Serve it with some chili on a cool Sunday afternoon. Enjoy!