Danny gaulden's buttermilk cornbread
1 servings
Quantity | Ingredient | |
---|---|---|
1 | cup | White cornmeal |
¼ | cup | Flour |
½ | teaspoon | Salt |
¼ | teaspoon | Baking soda |
1 | teaspoon | Baking powder |
1 | tablespoon | Salad oil |
1 | tablespoon | Sugar |
1 | \N | Egg |
1 | cup | Buttermilk |
Mix all dry ingredients, and put GREASED (use Crisco or something similar) 10 inch cast iron skillet into 425F oven. Let skillet get hot enough that it starts to smoke a little, and take out of oven. Take a small hand full of cornmeal, and slightly coat bottom of hot skillet as soon as it comes out of oven. Mix oil, buttermilk, and egg into dry ingredients--shouldn't take over 15-20 seconds, and poor into HOT skillet.
Let mixture bake at 425 on medium high rack in oven until light to medium brown on top. Takes about 17-20 min. Take out of oven, turn over on wire rack, and let cool. Best darn cornbread you ever ate. Promise.
Recipe by: Danny Gaulden
Posted to bbq-digest by Kurt Lucas <lucas@...> on Mar 20, 1999, converted by MM_Buster v2.0l.