Skillet Sizzled Buttermilk Cornbread
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1 cup
stone-ground yellow cornmeal 1 cup unbleached all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt ¼ teaspoon baking soda 1 large egg 2 to 4 tablespoons sugar ¼ cup mild vegetable oil, such as corn or peanut Pam cooking spray 2 to 4 tablespoons butter Preheat oven to 375° F. In a large bowl, combine the cornmeal, flour, baking powder, and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk. Spray an 8 or 9 inch cast-iron skillet with Pam. Put the skillet over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides. Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges to serve. Makes an 8 or 9 inch cornbread Taken from Dairy Hollow House – Soup & Bread, A Country Inn Cookbook, Crescent Dragonwagon (our educational speaker in July), Workman Publishing 1992 ~ Submitted by Tina Lynn
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