Name: Cast Iron Corn Bread
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 1
Cuisine: southern
Ingredients: 2 eggs; 1.5 cups milk; 2.5 cups self-rising white cornmeal; 0.5 teaspoon salt; 3 tablespoons vegetable oil; 2 tablespoons shortening

Cast Iron Corn Bread

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Prep Time:
15 minutes

Cook Time:
27 minutes

Total Time:
42 minutes

Classic Southern-style cornbread, not overly sweet, pairs perfectly with butter and maple syrup.

Ingredients:

2 eggs
1.5 cups milk
2.5 cups self-rising white cornmeal
0.5 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons shortening

Instructions:

Preheat oven to a piping hot 450 degrees F (230 degrees C).
In a large bowl, vigorously whisk eggs until they are light and frothy, then gently mix in milk. Gradually stir in cornmeal and salt until well combined. Finally, add oil and stir until the batter is smooth.
Add shortening to a 10-inch cast iron skillet and let it melt in the preheated oven for 2 to 3 minutes until it turns into liquid. Take out the skillet and pour in the batter.
Place the skillet back in the oven and bake until the cornbread is lightly browned, for 25 to 30 minutes.
Quickly take the skillet out of the oven and place a wooden cutting board on top. Using oven mitts, carefully flip the skillet over to release the cornbread onto the cutting board. Cut into 8 wedges.

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