Dairy hollow house skillet sizzled buttermilk cornbread

1 Servings

Ingredients

Quantity Ingredient
1 cup Stone ground yellow cornmeal
1 cup Unbleached white flour
1 tablespoon Baking powder
¼ teaspoon Salt
¼ teaspoon Baking soda
1½ Tb
1⅓ cup Plus buttermilk (or 1 cup plain yogurt mixed with 1/4 cu
1 large Egg
2 tablespoons Mild vegetable oil, such as corn, canola, or peanut
Pam
2 tablespoons Butter

Directions

Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and sugar. (If baking powder or soda appear at all lumpy, sift them in). Stir well to combine. In a small bowl, whisk together buttermilk, egg, and oil. Spray a 9 to 101/4-inch skillet with Pam (our skillets are 10¼ inches; this size is called a Number 7).

Put the skillet on over medium heat, add butter, and heat until the butter melts and is sizzling seriously. Tilt the pan to coat the sides of the skillet. As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible only as many as are needed to combine the two. Don't beat it; don't smooth it out. Scrape the batter into the hot, buttery skillet if you've gotten it hot enough it will sizzle as it goes in and pop it in the oven immediately. Bake until golden brown on top, about 25 minutes. Serve, hot, cut in wedges. Yield: 1 skillet, or 8 large wedge Posted to MC-Recipe Digest V1 #341 Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9337 From: "Ed Bauman" <BIRCHCREEK@...> Date: Thu, 12 Dec 96 19:36:32 UT

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