Skillet Cornbread

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup buttermilk 
• 0.5 cup flour all-purpose
• 0.5 cup milk 
• 1 teaspoon salt 
• 0.3 cup shortening 
• 1  eggs whole
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• stove
• microwave
• measuring cup

Directions

1. Preheat the oven to 450 degrees F.
2. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
3. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork.
4. Add the baking soda and stir.
5. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
6. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
7. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat.
8. Pour the batter into the hot skillet. (The batter should sizzle.)
9. Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!