Skillet Sizzled Cornbread

* Exported from MasterCook *

SKILLET SIZZLED CORNBREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Stone ground yellow
-cornmeal
1 c Unbleached all purpose
-flour
1 tb Baking powder
1/4 ts Salt
1/4 ts Baking soda
1 1/4 c Buttermilk
1 Egg
2 tb Sugar
1/4 c Vegetable oil
3 tb Butter

Preheat oven to 375 degrees. In a large bowl, combine
cornmeal, flour, baking powder and salt. In a small
bowl, stir the baking soda into the buttermilk. In
another bowl, whisk together the egg, sugar to taste,
and the oil, then whisk this mixture into the
buttermilk mixture. Spray an 8 or 9 inch cast-iron
skillet with vegetable cooking spray. Put the skillet
over medium high heat. Add butter; heat until butter
melts and is just starting to sizzle. Tilt the pan to
coat the bottom and sides. Add buttermilk mixture to
cornmeal mixture; quickly stir together, using only as
many strokes as needed to combine the mixtures. Scrape
the batter into the hot, buttery skillet. Immediately
put the skillet into the preheated oven and bake about
25 minutes, or until cornbread is golden brown. Cut
into wedges to serve. (For a decandent cornbread,
substitute 1 3/4 cups sour cream for the 1 1/4 cups
buttermilk.)



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