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Classic skillet cornbread

I’ve been making corn bread since I can remember. It’s easy, delicious, and a great way to get a warm bread on the dinner table without waiting hours for yeast to rise. A few years ago though, I came discovered skillet corn bread, and it pretty much changed my life. By precooking the bread for about a minute in a hot skillet before baking in the oven, you can develop a really flavorful, crispy crust.


1 c yellow cornmeal
1/2 c whole wheat flour
1/4 tsp kosher salt
1 Tbsp baking powder
1 tsp baking soda
1 c milk
1/2 c coconut milk
1/2 Tbsp vinegar
1 egg
4 Tbsp butter
2 Tbsp shortening


1. Preheat oven to 450 degrees fahrenheit (425 convection) .

2. Combine dry ingredients in a glass bowl.

3. In a measuring cup or different bowl, combine milks, egg, and vinegar.

4. Mix wet and dry ingredients.

5. Melt butter, the stir into cornbread batter gently until just incorporated.

6. Warm a skillet or frying pan over medium high heat. Add shortening, once melted, pour in your corn bread batter and spread it evenly in the pan.

7. Cook for about a minute.

8. Transfer skillet to oven, and bake for 21 to 23 minutes, or until the top of the cornbread is brown and crispy.

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