Skillet-Sizzled Buttermilk Cornbread

* Exported from MasterCook *

SKILLET-SIZZLED BUTTERMILK CORNBREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Kooknet

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 Bulgarian-Style Buttermilk
1 lg Egg
2 tb Sugar -- (or more)
1/4 c Corn Oil
Vegetable Cooking Spray
2 tb Butter -- up to 4 tb

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



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