Skillet Sizzled Cornbread
A bread recipe for Skillet Sizzled Cornbread.
Ingredients
- 1 c Stone ground yellow cornmeal
- 1 c Unbleached all purpose flour
- 1 tb Baking powder
- Salt, 1/4 ts
- 1/4 ts Baking soda
- 1 1/4 c Buttermilk
- 1 Egg
- 2 tb Sugar
- 2 tb Vegetable oil
- 1/4 c Vegetable oil
- 3 tb Butter
Instructions
- 1
Preheat oven to 375 degrees.
- 2
In a large bowl, combine cornmeal, flour, baking powder and salt.
- 3
In a small bowl, stir the baking soda into the buttermilk.
- 4
In another bowl, whisk together the egg, sugar to taste, and the oil, then whisk this mixture into the buttermilk mixture.
- 5
Spray an 8 or 9 inch cast-iron skillet with vegetable cooking spray.
- 6
Put the skillet over medium high heat. Add butter; heat until butter melts and is just starting to sizzle.
- 7
Tilt the pan to coat the bottom and sides.
- 8
Add buttermilk mixture to cornmeal mixture; quickly stir together, using only as many strokes as needed to combine the mixtures.
- 9
Scrape the batter into the hot, buttery skillet.
- 10
Immediately put the skillet into the preheated oven and bake about 25 minutes, or until cornbread is golden brown.
- 11
Cut into wedges to serve.
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