| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup grated Parmesan
- 2 tablespoons diced sun-dried tomatoes
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons shortening
Instructions
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
- In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 171 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 22 mg |
| Sodium | 280 mg |
Reviews
One of the best cornbread recipes I’ve ever tried! I used a cup of almond milk and 1/2 cup of yogurt because that is what I had on hand. I also used olive oil in place of the shortening. And I made this gluten free, using Bob’s Red Mill 1 to 1 flour.
Delicious. I chose to use premixed corn bread to save on the time and added fresh rosemary and oregano since I had both on hand along with the sun dried tomatoes and Parmesan. Yummo!!!
I have to try this recipe out soon! Thank you for sharing your recipe!
On the TV program, she uses polenta. This recipe just said cornmeal
Instead of shortening you might could try bacon drippings. As Chef Emeril says pork fat rules.
What can be substituted for the shortening?
This was amazing you keep doing cooking your amazing