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Dairy Hollow House Skillet-Sizzled Cornbread

Source of Recipe


From "The Cornbread Gospels" by Crescent Dragonwagon



List of Ingredients



• 1 cup unbleached white flour
  
• 1 cup stone-ground yellow cornmeal
  
• 1 Tbsp baking powder
  
• ¼ tsp salt
  
• ¼ tsp baking soda
  
• 1¼ cups buttermilk
  
• 2 Tbsp granulated sugar
  
• 1 egg
  
• ¼ cup mild vegetable oil
  
• 2 Tbsp butter (or mild vegetable oil)
  






Instructions



1. Preheat the oven to 375° F. Spray a 10-inch cast-iron skillet with oil and set aside.
   Sift together the flour, cornmeal, baking powder and salt into a medium bowl. In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg and oil.
   
   
2. Put the prepared skillet over medium heat, add the butter and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and bottom.
   
   
3. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake the cornbread until it is golden brown, about 20 minutes. Let cool for a few moments and slice into wedges to serve.
   
   Makes 8 wedges.