ADVERTISEMENT

Italian Cornbread

Italian Cornbread
Prep Time
15 min
Cook Time
30 min
Yields
12 servings

This simple, hearty bread is baked in a cast-iron skillet and loaded with sun-dried tomatoes and herbs for a rustic side for breakfast, brunch or dinner.

ADVERTISEMENT

ingredients

1
cup yellow cornmeal
½
cup all-purpose flour
1
Tbsp baking powder
1
tsp kosher salt
1
cup buttermilk
½
cup milk
1
large egg
½
tsp baking soda
½
cup grated Parmesan
2
Tbsp diced sun-dried tomatoes
½
tsp dried oregano
¼
cup + 2 Tbsp shortening
ADVERTISEMENT

directions

Step 1

Preheat the oven to 450ºF.

Step 2

Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.

Step 3

Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.

Step 4

In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

Step 5

In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

Rate Recipe

My rating for Italian Cornbread
ADVERTISEMENT