Tuesday, February 24, 2009

Skillet-Sizzled Buttermilk Cornbread

At first glance, this looks nearly identical to my grandmother's cornbread recipe; the truth is that a few small changes in the ingredient list make a big difference in the finished produce. Both are delicious. This one is cakier (from more flour in the batter), sweeter (more sugar), and more moist. It's best with real buttermilk, as opposed to the powdered buttermilk you can buy for baking. This the cornbread my husband requests most often.

Recipe from Dairy Hollow House Soup and Bread

  • 1 c. stone ground yellow cornmeal
  • 1 c. all-purpose flour
  • 1 T. baking powder
  • 1/4 t. salt
  • 1/4 t. baking soda
  • 1 1/4 c. buttermilk
  • 1 egg
  • 2-4 T. sugar (I use 3)
  • 1/4 c. mild oil (corn, canola, vegetable)
  • 2-4 T. butter
  1. Preheat oven to 375 degrees.
  2. Combine cornmeal, flour, baking powder, and salt in a large bowl.
  3. Stir baking soda into buttermilk. In another bowl, whisk together the egg, sugar, and oil; then whisk the buttermilk into this mixture.
  4. Put an 8- to 9-inch cast iron skillet over medium heat and melt the butter in it (you can also put the skillet into the oven while it's preheating--this will melt the butter and save you having to turn the burner on). Tilt the pan to coat the bottom and sides.
  5. Add the wet ingredients to the dry ingredients, quickly stir together just until evenly moistened, and pour/scrape the batter into the hot, buttered skillet. Immediately put the skillet into the oven and bake until golden brown, about 25 minutes. Cut into wedges to serve.
This is best eaten promptly!

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