Skillet-Sizzled Cornbread
Print This Recipe
INGREDIENTS 1 cup stone-ground yellow cornmeal
1 cup unbleached white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 to 3 tablespoons of sugar, to taste
1-1/4 cups buttermilk
1 large egg
1/4 cup mild vegetable oil, such as corn, canola, or peanut
Vegetable cooking spray
2 to 4 tablespoons butterPreheat oven to 375 degrees. Make sure your oven temperature is accurate to get perfect results.
In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and sugar. Stir well to combine.
In a small bowl, whisk together buttermilk, egg, and oil.
Spray a 9 to 10-1/4-inch skillet with the vegetable oil. Put the skillet over medium heat, add the butter, and heat until the butter melts and is sizzling seriously. Tilt the pan to coat the sides of the skillet.
As the butter is melting, quickly pour the wet ingredients into the dry ingredients, and, using a wooden spoon, stir the wet and dry ingredients 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. Scape the batter into the buttery skillet - if you've gotten it hot enough it will sizzle when it goes in - and put into the preheated oven immediately.
Bake until golden brown on top, about 25 to 30 minutes. Serve it hot, cut in wedges.