Dairy Hollow House Skillet-Sizzled Cornbread

Cornbread
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/14060-cornbread.jpg?w=150
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 23 mins

Ingredients

Cooking spray
1cup all-purpose flour
1cup stone-ground yellow cornmeal
1tablespoon baking powder
1/4teaspoon salt
1/4teaspoon baking soda
1 1/4cups buttermilk
2tablespoons sugar
1 egg
1/4cup mild vegetable oil
2tablespoons butter

Instructions

  1. Preheat over the 375F. Coat a 10-inch skillet with cooking spray.
  2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
  3. Stir baking soda into buttermilk in a small bowl. Whisk in sugar, egg and oil.
  4. Place prepared skillet over medium heat; add butter. Heat until butter melts and starts to sizzle. Tilt pan to coat sides and bottom.
  5. Pour wet ingredients into dry ingredients and combine quickly, using as few strokes as possible. Scrape the batter into prepared pan. Bake until cornbread is golden brown, about 20 minutes. Cool a few minutes and slice into wedges to serve. Serves 8.

Reprinted with permission from Crescent Dragonwagon’s Cornbread Gospels (New York: Workman Publishing, 2007.)

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