Cast Iron Corn Bread
Ingredients
- 2 eggs
- 1 ½ cups milk
- 2 ½ cups self-rising white cornmeal
- ½ teaspoon salt
- 3 tablespoons vegetable oil
- 2 tablespoons shortening
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Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
- Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
- Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
- Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.
Source
Original recipe: View Original