Skillet Cornbread with Whole Wheat Flour

Skillet Cornbread made with Joseph's Grainery Whole Wheat Flour

Cornbread - MaMa says it's a definite sign of Fall. So when she saw a recipe for skillet cornbread that actually turned out to be the Pioneer Woman's, MaMa knew she had to try it - only with whole wheat flour, of course. MaMa was also pretty excited that the cornbread was made in a skillet. She says that's because she's developed a new found love for her cast iron skillet, but I think it has more to do with the fact that you don't have to clean a cast iron skillet after you use it.

The cornbread is absolutely wonderful, especially when you pair it with some honey or a hearty soup or chili. In fact MaMa plans on making this cornbread for DaDa's annual chili cook-off that he enters (he enters, MaMa does all the cooking). If they had a prize for the bets cornbread, I'm sure it would win.

Ingredients for Skillet Cornbread:

1 c yellow cornmeal
1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 tsp salt
1 Tbsp baking powder
1 c buttermilk (no buttermilk, use this buttermilk substitute)
1/2 c milk
1 egg
1/2 tsp baking soda
1/4 c shortening
2 Tbsp shortening

Directions: Preheat your oven to 450 degrees. Combine the cornmeal, flour, salt and baking powder. Stir together. Stir together the buttermilk, milk, egg and baking soad. Add this milk mixture to the dry ingredients and stir with a fork until combined. Melt 1/4 c shortening and then add to the batter, stirring until it is just combined.

In a cast iron skillet, melt the remaining 2 Tbsp shortening over medium heat. Pour the batter into the hot skillet. The batter should sizzle when it first hits the skillet. Cook for 1 minute on the stovetop and then bake for 20-25 minutes.

Serve with your favorite hearty soup for the perfect Fall meal. What, you don't have a favorite soup recipe? Then try this amazing Lentil and Sausage Soup recipe or the Chicken Tortilla Soup, either one is a safe bet!