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@ Kajoozie Maflingo
2024-03-26 00:58:09
## Chef's notes
Cook in a well seasoned, antique cast iron skillet. Preferably one passed down from your grandmother.
## Details
- ⏲️ Prep time: 10 mins
- 🍳 Cook time: 30 mins
- 🍽️ Servings: 8
## Ingredients
- 1 cup yellow cornmeal
- 1 cup white flour
- 1/4 cup white sugar
- 1 heaping tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup lard or shortening
## Directions
1. Preheat oven to 375°F (190° C)
2. Heat lard or shortening in cast iron skillet over medium-high heat on the stovetop
3. Combine all dry ingredients in large mixing bowl (cornmeal, flour, sugar, salt, baking powder)
4. Whisk dry ingredients to combine
5. Add wet ingredients, milk and egg, and whisk until a loose batter is formed. If it's too stiff to pour, add a small amount of milk and keep whisking.
6. When the oil in the cast iron skillet is smoking hot, pour the batter into the skillet, scraping the sides with a spatula to get it all out.
7. Give the cast iron skillet a little tap to let the batter settle into the oil, remove from the stovetop and transfer into the preheated oven for 30 minutes.
8. The cornbread should have risen and turned golden brown on top. Remove from oven, and transfer to a plate or serving disk. Cut it down the middle and add salted butter.