Pioneer Woman Recipes Cornbread
Hey there friends, have you ever tried Pioneer Woman's Cornbread recipe? Well, let me tell you, it's a game changer! The slight sweetness mixed with the savory cornmeal creates the perfect bite every time. And lucky for you, we have not one but two delicious variations for you to try.
Traditional Cornbread
First up, Pioneer Woman's traditional cornbread. This recipe is a classic for a reason. It's simple to make and turns out perfectly every time. Plus, it's the perfect side dish to any meal.
To make this delicious cornbread, you'll need:
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1/2 cup Milk
- 2 whole Eggs
- 1/2 teaspoon Baking Soda
- 1/4 cup Shortening
- 1/4 cup Sugar
Start by preheating your oven to 450°F. Then, in a mixing bowl, combine your cornmeal, flour, baking powder, and salt. In a separate bowl, mix together your buttermilk, milk, and eggs. In a small dish, dissolve your baking soda in 1 tablespoon of water, then mix it into your wet ingredients.
In a 10-inch cast iron skillet, melt your shortening over medium heat. Once melted, add in your sugar and stir until it dissolves. Then, pour your dry ingredients into your wet ingredients and mix until fully combined. Pour your batter into your skillet and spread it out evenly.
Transfer your skillet to your preheated oven and bake for 20-25 minutes, or until golden brown. Once done, take it out of the oven and let it cool for a few minutes before slicing it up and serving.
Skillet Cornbread
If you're looking for a slightly different spin on classic cornbread, then be sure to try Pioneer Woman's Skillet Cornbread. It's full of flavor and pairs perfectly with your favorite soup or chili.
For this recipe, you'll need:
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 cup Buttermilk
- 2 whole Eggs
- 1/4 cup Shortening
- 1/4 cup Sugar
- 3 tablespoons Butter
Start by preheating your oven to 450°F. Then, in a mixing bowl, combine your cornmeal, flour, baking powder, and salt. In a separate bowl, mix together your buttermilk and eggs. In a small dish, dissolve your baking soda in 1 tablespoon of water, then mix it into your wet ingredients.
In a 10-inch cast iron skillet, melt your shortening over medium heat. Once melted, add in your sugar and stir until it dissolves. Add in your butter and stir it around until it's melted and combined with the shortening.
Take your skillet off the heat and pour your dry ingredients into your wet ingredients. Mix until fully combined. Pour your batter back into your skillet and spread it out evenly.
Transfer your skillet to your preheated oven and bake for 20-25 minutes, or until golden brown. Once done, take it out of the oven and let it cool for a few minutes before slicing it up and serving.
Well friends, there you have it. Two delicious variations of Pioneer Woman's Cornbread recipe. Give them both a try and let us know your favorite. Happy eating!
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