Cornbread

 This recipe is Pan specific, (I've included other Options for Pan Sizes) You can buy Cast Iron Skillets in the shape of any State.  I have several other Cornbread recipes on the Blog. I love homemade Cornbread.

Texas Shaped Cast Iron Skillet Cornbread

Here's what you'll need:

Preheat the Oven to 450 degrees.

The Texas Shaped Cast Iron Skillet or an 8" Square Baking Pan, 9" Round Cake Pan or 9" Cast Iron Skillet. Cast Iron is preferred for this recipe.

2 TBS Vegetable Oil 

1 C Stoneground Cornmeal

1 C Buttermilk

1 Large Egg

1 TBS Crisco or any Vegetable Shortening

1/4 tsp Baking Soda

1 tsp Salt

In the Skillet, in the Oven as it's Pre-Heating:

Oil

In a Mixing Bowl:

Cornmeal

Buttermilk

Egg

Crisco

Baking Soda

Salt

Whisk together until everything is well combined. (including the Vegetable Shortening)

Spoon into the Pre-Heated Skillet.

Bake 20 Minutes.

Remove Pan to a Stove Top to Coll 15 minutes.

Serve Slathered with Butter! (I added this because Cornbread tastes Better with Butter)

Enjoy!

Peace in the Kitchen!