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Prep time: 10 minutes Bake time: 18-25 minutes Serves 81 cup stone ground yellow cornmeal 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon baking powder 1 egg 1/4 cup sugar 1/3 cup CRISCO Oil ; extra for the pan 1 -1/4 cups buttermilk 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening Preheat oven to 375ºF. In a bowl, mix the cornmeal, flour, salt, baking soda and baking powder. In a separate bowl, whisk together the egg, sugar, Crisco Oil and buttermilk. Coat a 10-inch cast iron skillet with Crisco Oil and set over medium heat. Add Butter Flavor Crisco. While the skillet is heating, stir together the dry and wet ingredients in a bowl, mixing just to combine. Do not beat or whisk. Pour the batter into the pan, once the pan is hot and the Butter Flavor Crisco has melted. Immediately transfer the skillet to the oven and bake until light brown, about 18-22 minutes. Cut into wedges and serve warm. |
