Preheat oven to 400F. Grease a 9 inch castiron skillet generously with shortening and place in the oven.
Reserve 1 T of cornmeal. Combine remaining cornmeal, flour, baking powder, salt and sugar in a bowl; mix well. Add eggs, buttermilk and oil; mix well.
Sprinkle the hot skillet with reserved cornmeal. Pour batter into skillet. Bake for 20 minutes or until golden brown. Loosen corn bread from the side of the skillet. Cut into wedges.
Originally Submitted
6/5/2011
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