Buttermilk Cornbread ~ Skillet Sizzled
This was adapted from the Skillet Sizzled Buttermilk Cornbread recipe in the Dairy Hollow House Soup and Bread book by Crescent Dragonwagon. I found this jewel of a book, in the library, and devoured it in a few days. Dairy Hollow House is a bed and breakfast in beautiful, romantic Eureka Springs, ARK. We honeymooned in a similar B&B, just down the road and never forgot that wonderful slice of perfection, honeymooning in the Ozark Mountains. As always, use as many organic ingredients as you possibly can for your families health! This recipe is for Hope.
- 1 cup stone ground yellow cornmeal
- 1 cup stone ground FINE wheat flour
- 1 Tbsp baking powder
- 1/4 ts salt
- 1/4 ts baking soda
- 1 1/4 cups buttermilk (or 2 Tbsp of vinegar/lemon to make 1 1/4 cups milk -let sit)
- 1 large egg
- 2-4 Tbsp sugar
- 1/4 vegetable oil
- 2-4 Tbsp butter
Preheat oven to 375 degrees. Spray a 9 inch cast-iron skillet with non stick spray. Throw a couple of pats of butter into it, and let the butter melt, sizzling in the skillet! Yummy! Take out.
In a large bowl, combine your dried ingredients: cornmeal, flour, baking powder, baking soda, sugar. Mix.
In a small bowl, beat the buttermilk, egg, vegetable oil together. Add to the dried ingredients, stir gently to combine. Pour the thick, rich, buttermilky cornbread into the sizzling skillet.
Bake for about 25 minutes, until golden brown.
This recipe doubles beautifully in a 9x13 Pampered Chef stone and works well. I skip the melted butter when cooking in a stone!
Serve with a steaming bowl of Lisa's Famous Spicy Chili or a hot mug of soup! A fabulous, tender, delicious cornbread.