Zutaten für Pioneer Woman Cornbread
- Shortening
- Yellow Cornmeal
- All Purpose Flour
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup milk
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
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Zubereitung von Pioneer Woman Cornbread
- Preheat oven to 450°F (232°C).
- Heat 1/4 cup shortening in a 10-inch cast iron skillet (or 12-cup muffin tin) over medium heat until melted and shimmering.
- In a large bowl, whisk together 1 ½ cups yellow cornmeal, 1 cup all-purpose flour, and 1 teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup milk, and 1 large egg.
- Add 1 teaspoon baking powder and ½ teaspoon baking soda to the wet ingredients; whisk until just combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Stir in 1/2 cup melted shortening.
- Pour batter into the hot skillet (or muffin tin), spreading evenly with a spatula.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
6g
Fat
16g
Carbs
6g
