Danny gaulden's buttermilk cornbread
1 servings
Ingredients
| 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 | Egg | |
| 1 | cup | Buttermilk |
Directions
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.