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Sweet Skillet Cornbread

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I wish I had more pictures to display how beautiful and perfectly browned this cornbread was, but it was devoured with no consideration for the blog. I had to wrestle this last piece out of the hands of an unexpected guest so I could have just one relic of our hard work.

The inspiration for this recipe came from Pioneer Woman. Although, I am really no Pioneer Woman. I’m a city girl and I’m sure she would be horrified with how I changed the recipe. True corn-breaders hate when folks like us add sugar to cornbread. For shame!

We also added yogurt which seemed rather experimental at the time but totally worked and I wouldn’t want it any other way. What we all liked best about the finished product was the brown crispy bottom and the hint of sweetness in every bite. Now for the recipe…

Sweet Skillet Cornbread Recipe
Adapted from The Pioneer Woman. [2]

Ingredients:
1 cup Yellow Cornmeal
½ cup All-purpose Flour
2 tablespoons granulated sugar
pinch of salt
1 Tablespoon Baking Powder
1 cup plain non fat or lowfat yogurt
½ cups Milk
1 whole Egg
¼ cups unsalted butter + 3 tablespoons butter

Preheat oven to 450 degrees. Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Stir together. In a small bowl combine the yogurt and milk. Add the egg and whisk together then add the baking soda directly to the mixture and whisk again. Pour the milk mixture into the cornmeal mixture and stir with a fork until combined. In a small bowl, melt 1/4 cup butter. Slowly add melted butter to the batter, stirring until just combined. In a 9 or 10 inch iron skillet, melt 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. The edges will be crispy. Remove from oven and run remaining butter over the top of the cornbread until the entire top shines. Cut into triangles and serve warm. Serves a crowd.

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[2] The Pioneer Woman.: http://thepioneerwoman.com/cooking/2010/10/skillet-cornbread/

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