A couple of months ago, my BFF made this on her food network show. It spoke to me, loudly. So, when Thanksgiving and cooler weather rolled around the corner, I knew what had to be made. Soon!
Italian Cornbread
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 T. baking powder
1 t. kosher salt
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 t. baking soda
1/2 cup grated parmesan
2 T. diced sun-dried tomatoes
1/2 t. oregano
1/4 cup + 2 T. shortening
Preheat the oven to 450*.
Combine the cornmeal, flour, baking powder & salt.
Measure the milks and add the egg. Stir together.
Add the baking soda and stir.
Add the parmesan, sun-dried tomatoes & oregano.
Mix it all together.
In a small bowl, melt the 1/4 cup shortening in the microwave and slowly add to the batter.
Stir this until just combined.
In a 10-inch cast-iron skillet, melt the remaining 2 Tablespoons shortening over medium hear. Pour the batter into the hot skillet and spread. Cook on the stove top for about a minute. Transfer to the oven and bake for about 25 minutes or until golden.
Cut and enjoy!
I served it with a hot bowl of my tomato soup! That recipe also came from my bestie, Ree. Any remaining leftovers were combined into my recipe for crockpot stuffing on Thanksgiving Day!!! Oh the goodness!