American Skillet on Cornbread

MR GREEDY’S KITCHEN – JUNE 

American Skillet on Cornbread

1 cup yellow cornmeal

1/2 cup plain flour

1 tbsp. baking powder

1 tsp. salt

1 cup buttermilk

1/2 cup full milk

1 large egg

1/2 tsp. bicarbonate of soda

1/4 cup + 2 tbsps. shortening

smoked paprika for the top

Shortening is TREX hard cooking fat. St.Ivel Buttermilk, 284ml tub is the exact amount, available Tesco.

You will need a skillet /strong frying pan suitable for the oven. 26cm diameter. (No plastic handles)

Preheat the oven 200C. Sieve the cornmeal, flour, baking powder and salt into a large bowl, stir to combine. Measure the buttermilk and milk into a measuring jug and add the egg. Whisk together and add the soda; whisk again. Pour the milk mixture into the dry ingredients. Stir with a fork until well combined. In a small bowl, melt the shortening in the microwave, but do not overheat.

Slowly add the melted shortening to the batter, stirring until just combined. In the skillet, melt the remaining 2 tbsp of shortening over a medium heat. Pour the batter into the hot skillet. The batter should sizzle. Spread to even out the surface. Cook on the stove top for about a minute. Remove and sprinkle the desired amount of paprika over the top. Transfer to the oven and bake until golden brown, 20 – 25 minutes. The edges should be crispy. Check with a skewer. It’s easy to forget so don’t grab the handle of the skillet with your hand, as this will be very hot. Serve as a side for your BBQ.

 

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