Updated May 10, 2011 I was fortunate enough to hear Ree speak at the Blogher Food Conference in San Francisco. She was one of the main presenters and I loved hearing about her life and blogging experiences. I even got to meet her after one of the sessions. Gaby and I went up to say hi and she was so sweet to us. So when I heard she was coming to Utah, I knew I couldn’t miss out. Ree was busy while she was in Utah. Everyone wanted a piece of her:) I watched her live cooking segment on Studio 5, the same show I made my banana cinnamon cake on a few months ago. She showcased her flat apple pie. Of course she was stunning and the pie looked amazing! Can’t wait to make this one.
1 cup yellow cornmeal ½ cup all-purpose flour 1 tsp. salt 1 Tbsp. baking powder 1 cup buttermilk ½ cup milk 1 large egg ½ tsp. baking soda ¼ cup + 2 Tbsp. shortening Preheat oven to 450 degrees F. In a bowl, combine cornmeal, flour, salt and baking powder & whisk together. Measure buttermilk and milk in a measuring cup. Stir in the egg with a fork. Add baking soda and stir. Pour into the bowl with the dry ingredients and stir with a fork just until combined. In a small bowl, melt ¼ cup shortening in the microwave. Slowly add melted shortening to the batter, stirring just until combined. In an iron skillet over high heat, melt the remaining 2 Tbsp. shortening. Pour the batter into the hot skillet and spread to even out the surface. Cook on the stovetop for about a minute, then bake in the oven for 15 to 20 minutes, or until golden brown. The edges should be crispy. NOTE I don’t have a cast iron skillet, so I just sprayed a 9 inch round cake pan and baked the cornbread in the oven. I didn’t melt the 2 T. of shortening or cook it on the stove. Those were my only changes. I baked it for 20 minutes.
