Mohamed Shili Pioneer Woman Cornbread is made with cornmeal, all-purpose flour, shortening, salt, baking soda, baking powder, buttermilk, milk, and egg. This traditional Pioneer Woman Cornbread recipe creates a delightful side dish that takes about 35 minutes to prepare and can serve up to 8 people.
Pioneer Woman Cornbread Recipe Ingredients
- 1 cup Cornmeal
- 1/2 cup All-Purpose Flour
- 1/4 cup Shortening, plus extra for greasing the skillet
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 cup Buttermilk
- 1/2 cup Milk
- 1 Egg
How To Make Pioneer Woman Cornbread
- Prep the Dry Mix: In a large mixing bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Whisk these dry ingredients together until well blended.
- Prepare the Wet Mix: In a separate bowl, whisk together the buttermilk, milk, and egg until fully combined.
- Combine the Mixes: Gradually pour the wet mixture into the dry mixture, folding gently with a spatula until just combined to form a smooth batter. Avoid overmixing to keep the cornbread tender.
- Preheat and Prepare Skillet: Preheat your oven to 400°F (204°C). Place a skillet over medium heat and add enough shortening to coat the bottom and sides (about 2 tablespoons). Heat until the shortening melts and is slightly sizzling.
- Bake the Cornbread: Pour the batter into the hot skillet; it should sizzle on contact. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Serve: Remove the cornbread from the oven, let it cool in the skillet for a few minutes, then slice it into wedges or squares. Serve warm with butter, honey, or your favorite jam.
Recipe Tips
- Choose the Right Cornmeal: Opt for fine-ground cornmeal for a smoother texture in your cornbread.
- Don’t Overmix the Batter: Mix until just combined to avoid toughening the bread; a few lumps are perfectly fine.
- Preheat Your Skillet: Heating the skillet before adding the batter ensures a beautifully crisp bottom.
- Check for Doneness: Insert a knife near the center; if it comes out clean, your cornbread is ready to enjoy.
What To Serve With Cornbread
Cornbread pairs well with chili, barbecue ribs, roasted chicken, and vegetable soup. It also can be served alongside green salads, coleslaw, baked beans, and sautéed greens for a comforting and hearty meal.
How To Store Cornbread
Refrigerate: Cool the cornbread completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the cornbread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The cornbread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Cornbread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover cornbread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the cornbread in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the cornbread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Cornbread Nutrition Facts
- Calories: 151
- Fat: 5.9 grams
- Cholesterol: 27.8 mg
- Carbohydrates: 20.1 grams
- Protein: 4.3 grams
Frequently Asked Questions
Can I Use a Different Type of Milk Instead of Buttermilk?
Yes, you can substitute buttermilk with a mixture of milk and a tablespoon of vinegar or lemon juice per cup of milk. Let it sit for 5 minutes before using.
Is It Necessary to Use a Cast Iron Skillet?
While a cast iron skillet is ideal for achieving a crispy crust, you can also use a baking dish or a non-stick pan, though results may vary in texture.
Can I Add Ingredients Like Corn or Jalapeños to the Batter?
Absolutely! Stir in about a cup of corn kernels, chopped jalapeños, or even cheese to the batter before baking for added flavor and texture.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Cornbread Recipe
Description
This easy Pioneer Woman Cornbread is made with cornmeal, flour, shortening, salt, baking soda, and buttermilk and only needs 25 minutes to bake and serves 8-10 people. You may want to serve your Cornbread with chili, slow cooker beans and ham, homemade chicken noodle soup, or Dutch oven pot roast.
Pioneer Woman Cornbread Recipe Ingredients
How To Make Pioneer Woman Cornbread
- Prep the Dry Mix: In a large mixing bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Whisk these dry ingredients together until well blended.
- Prepare the Wet Mix: In a separate bowl, whisk together the buttermilk, milk, and egg until fully combined.
- Combine the Mixes: Gradually pour the wet mixture into the dry mixture, folding gently with a spatula until just combined to form a smooth batter. Avoid overmixing to keep the cornbread tender.
- Preheat and Prepare Skillet: Preheat your oven to 400°F (204°C). Place a skillet over medium heat and add enough shortening to coat the bottom and sides (about 2 tablespoons). Heat until the shortening melts and is slightly sizzling.
- Bake the Cornbread: Pour the batter into the hot skillet; it should sizzle on contact. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Serve: Remove the cornbread from the oven, let it cool in the skillet for a few minutes, then slice into wedges or squares. Serve warm with butter, honey, or your favorite jam.
