DAIRY HOLLOW HOUSE SKILLET SIZZLED CORNBREAD

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

Vegetable oil cooking spray

1 cup unbleached white flour

1 cup stone-ground yellow cornmeal

1 tablespoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

1¼ cups buttermilk

2 tablespoons sugar

1 egg

¼ cup mild vegetable oil

2 tablespoons butter, or mild vegetable oil

Method:

Preheat oven to 375°.

Spray a 10-inch cast iron skillet with oil and set aside.

Sift together flour, cornmeal, baking powder, and salt into a medium bowl.

In a smaller bowl, stir baking soda into the buttermilk.

Whisk in the sugar, egg and the ¼ cup oil.

Put the prepared skillet over medium heat, add the butter, and heat until butter melts and is just starting to sizzle.

Tilt the pan to coat sides and bottom.

Pour wet ingredients into the dry and combine them quickly, using as few strokes as possible.

Scrape batter into prepared pan and bake the cornbread until it is golden brown, about 20 minutes.

Let cool for a few moments, and slice into wedges to serve.

Recipe by: Crescent Dragonwagon, The Cornbread Gospels

Enjoy! It is delicious!