1 C yellow cornmeal

1 C flour

1 T baking powder

2 T sugar

1 t salt

¼ t cayenne pepper

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1 C buttermilk

¼ t baking soda

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2 eggs, room temperature (running warm water over eggs works)

5 T butter, melted

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1 T Crisco shortening

Ok, so I don’t have the coveted iron skillet that has been perfectly seasoned with years of kitchen love. This stainless sauté pan worked nicely.

Preheat oven to 400 degrees. Place a skillet in the oven to heat. While this is heating, make your batter. Place cornmeal, flour, baking powder, sugar, salt and cayenne in a mixing bowl and whisk to mix well. In a separate container, place buttermilk and baking soda. Stir to combine. In another bowl, combine eggs and butter. Gently mix. Add both liquid mixes to the dry mix. Fold together. Remove skillet (careful!) from the oven and drop the shortening into the pan. It should be sizzling hot. Swirl shortening around to evenly coat the bottom of the skillet. Spoon cornbread batter evenly into the hot skillet. Place back into oven and bake for 16 minutes, rotate and cook another 15 or so minutes or until the cornbread is golden brown. Remove and cool for about 15 minutes. (Make sure you leave a towel on the skillet handle as a reminder of the heat. It is easy to mindlessly grab the handle and do some damage!) Carefully loosen the cornbread and cool it further on a wire rack. However, it is important to remove the cornbread while it is still warm. Cooling on the rack insures a nice crisp crust. Slice and serve.

I’m using this recipe for cornbread dressing. I like the ratio of flour to cornmeal and the not too sweet addition of 2 T sugar. Great crust.