Buttermilk Cornbread
Makes 1 (10-inch) skillet
  • 2 tablespoons all-vegetable shortening
  • 1½ cups all-purpose flour
  • 1¼ cups plain yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole buttermilk
  • ½ cup unsalted butter, melted
  • 2 large eggs
  1. Preheat oven to 400°. Place shortening in a 10-inch cast-iron skillet, and place skillet in oven until shortening is bubbly.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs until smooth. Make a well in center of flour mixture; stir in buttermilk mixture just until combined. Carefully pour batter into hot skillet.
  3. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Remove from skillet, and let cool completely.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/buttermilk-cornbread-dressing-recipe/