Tuesday, September 14, 2010

Dairy Hollow House Skillet-Sizzled Cornbread

There is something so utterly satisfying about flipping a still hot skillet and a round of cornbread cleanly falling away onto a plate.  Tonight's supper was pot roast and this cornbread.  A little bit southern (buttermilk and cast iron), a little bit northern (yellow cornmeal and a tad of sugar), The Cornbread Gospels by Crescent Dragonwagon features this recipe.

Dairy Hollow House Skillet-Sizzled Cornbread
Makes 8 wedges

1 cup unbleached white flour
1 cup yellow cornmeal, stone ground preferred
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup canola oil
2 tablespoons butter

  Start off by preheating your oven to 375°F.

  Sift together the flour, cornmeal, baking powder, and salt in a large mixing bowl.  If you don't have a sifter, you can do this in a food processor, or fluff and mix everything gently with a fork.

  In a medium sized mixing bowl, whisk together the buttermilk and baking soda.  Add in the sugar, egg, and oil, taking care to whisk everything together evenly.

  Over medium heat, melt the butter in a 10 inch cast iron skillet.  When the butter has melted completely, swirl it around, completely coating the bottom and up around the sides.  Once the skillet is ready, pour the wet ingredients into the large bowl with the dry ingredients.  Mix everything up with as few strokes as possible, and scrape into the hot skillet.  Bake in the oven for 20 minutes.  Let the bread cool a few minutes, flip onto a plate and slice into wedges.

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