Dairy Hollow House Skillet-Sizzled Cornbread

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 23 mins


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


  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.)

Nutritional Info *per serving

  • Glycemic Load 2
  • Calories 260
  • Fat 12g
  • Saturated Fat 3g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 3g
  • Cholesterol 35mg
  • Sodium 369mg
  • Potassium 125mg
  • Carbohydrate 33g
  • Fiber 1g
  • Sugars 6g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 10%