Dairy Hollow House’s Skillet-Sizzled Buttermilk Cornbread

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Original recipe from Fine Cooking

kept byjanetlsanders
recipe by

Notes:

Serves 8

Categories:
- Bread
- Fine Cooking

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Ingredients:

5 oz (1 cup) stone-ground yellow cornmeal
4 ½ oz (1 cup) unbleached flour
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon baking powder
1 egg
¼ cup sugar
1/3 cup vegetable oil; more for the pan
1 ¼ cups buttermilk
1 oz (2 tablespoons) butter

Heat the oven to 375 degrees. In a bowl, mix the cornmeal, flour, salt, baking powder. In a separate bowl, whisk together the egg, sugar, oil, and buttermilk. Coat a 10-inch cast-iron skillet with oil and set it over medium heat. Add the butter. As the skillet heats, quickly stir together the dry and wet ingredients in a bowl, using just enough strokes to combine. Don’t beat or whisk.

When the butter has melted and the pan is quite hot, scrape the batter into it. The batter should sizzle as it goes into the pan. Immediately transfer the skillet to the oven. Bake until light brown around the edges, about 25 min. Cut in wedges and serve warm.