Description

Pioneer Woman’s Cornbread is a classic Southern-style cornbread known for its crispy edges and tender, moist interior. Made with a perfect blend of cornmeal and flour, enriched with buttermilk, and baked in a hot cast-iron skillet, this recipe delivers a beautifully golden crust with a rich, buttery flavor. It’s a fantastic side dish for chili, barbecue, or any hearty meal.

Ingredients

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Dry Ingredients

1 cup yellow cornmeal
½ cup all-purpose flour
1 tsp salt
1 Tbsp baking powder
½ tsp baking soda

Wet Ingredients

1 cup buttermilk
½ cup milk
1 egg
6 Tbsp Crisco shortening

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Instructions

Preheat oven: Preheat your oven to 450ºF to ensure the skillet and oven are sufficiently hot for baking the cornbread.
Heat shortening: Place the 6 tablespoons of Crisco shortening in a cast-iron skillet and heat it in the oven until melted and hot. This step helps create a crispy, golden crust.
Mix dry ingredients: In a mixing bowl, combine the yellow cornmeal, all-purpose flour, salt, baking powder, and baking soda thoroughly.
Mix wet ingredients: In a separate bowl, whisk together the buttermilk, milk, and egg until blended well. Then add this mixture to the dry ingredients, stirring just until combined.
Add shortening: Carefully pour the hot melted shortening into the batter, stirring constantly to incorporate it evenly without cooking the egg mixture prematurely.
Pour and bake: Pour the batter into the hot skillet, smoothing the surface with a spatula. Place the skillet in the oven and bake for 20 to 25 minutes until the top turns golden brown and a toothpick inserted into the center comes out clean.

Notes

Using a preheated cast-iron skillet is key to achieving the classic crispy edges of this cornbread.
Do not over-mix the batter to keep the cornbread light and tender.
Serve warm with butter or honey for extra indulgence.
This recipe can be doubled if you have a larger skillet or multiple pans for baking.