Dairy Hollow House Skillet-Sizzled Cornbread

This cornbread recipe developed by Crescent Dragonwagon, author of The Cornbread Gospels, needs to be in any home cook’s Thanksgiving arsenal.
By / Photography By Russell Cothren | December 01, 2013

Instructions

Preheat the oven to 375°F. Spray a 10-inch cast-iron skillet with oil and set a side.

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

In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg, and the 1/4 cup oil.

Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and bottom.

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

Read the Story: Crescent's Cornbread

 


 

Recipe by Crescent Dragonwagon from The Cornbread Gospels. reprinted with permission

Ingredients

  • Vegetable oil cooking spray
  • 1 cup unbleached white flour
  • 1 cup stone-ground yellow cornmeal
  • 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 mild vegetable oil
  • 2 tablespoons butter, or mild vegetable oil
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60