Skillet-sizzled buttermilk cornbread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Stone-Ground Yellow Cornmeal |
| 1 | cup | Unbleached All-Purpose Flour |
| 1 | tablespoon | Baking Powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 1¼ | cup | Bulgarian-Style Buttermilk |
| 1 | large | Egg |
| 2 | tablespoons | Sugar; (or more) |
| ¼ | cup | Corn Oil |
| Vegetable Cooking Spray | ||
| 2 | tablespoons | Butter; up to 4 tb |
Directions
Preheat oven to 375øF. 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, the oil, and then whisk in the buttermilk.
Spray an 8-9" cast-iron skillet with vegetable cooking spray. 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 o 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.
Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA