Cast Iron Corn Bread

Name: Cast Iron Corn Bread
Ingredients: 2 eggs; 1 1/2 cups milk; 2 1/2 cups self-rising white cornmeal; 1/2 teaspoon salt; 3 tablespoons vegetable oil; 2 tablespoons shortening

6 ingredients

5 steps

Ingredients

2 eggs
1 1/2 cups milk
2 1/2 cups self-rising white cornmeal
1/2 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons shortening

Directions

1

Preheat oven to 450 degrees F (230 degrees C).
2

Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
3

Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
4

Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
5

Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.