Dairy Hollow House Skillet-Sizzled Buttermilk Cornbread

Recipe Ingredients

1 cup	62g / 2.2oz	Stone-ground yellow cornmeal
1 cup	62g / 2.2oz	Unbleached white flour
1 tablespoon	15ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Baking soda
1 1/2 tablespoons	22ml	Sugar
1 1/3 cups	315ml	Buttermilk - plus a bit
		(or 1 cup plain yogurt mixed with 1/4 cup
		Water)
1		Egg (large)
2 tablespoons	30ml	Mild vegetable oil, such as
		Corn, canola, or peanut oil
		Pam spray
2 tablespoons	30ml	Butter

Recipe Instructions

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 10 1/4-inch skillet with Pam (our skillets are 10 1/4 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.

This recipe yields 1 skillet, or 8 large wedges.

Source:
CHEF DU JOUR - (Show # DJ-9337) - from the TV FOOD NETWORK

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