Skillet-Sizzled Buttermilk Cornbread

blucoat's Note:

An outstanding cornbread recipe from the cookbook, "Passionate Vegetarian", by Crescent Dragonwagon. She and her husband served this at their award-winning inn, The Dairy Hollow House, and it was their most requested recipe. Make sure your oven is accurate. It really needs to be up to temperature for perfect results.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Yield: 8 large w ...

• 1 cup stone-ground yellow cornmeal or 1 cup white cornmeal
• 1 cup unbleached all-purpose white flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 -3 tablespoon sugar
• 1 ¼ cups buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
• 1 large egg
• ¼ cup vegetable oil (corn, canola or peanut)
• 1 -4 tablespoon butter

Directions:

1. Preheat oven to 375°F In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda and sugar. Stir to combine.
2. In a small bowl, whisk together the buttermilk, egg and oil.
3. Place a 9- to 10¼-inch skillet over medium heat, add the butter and heat until the butter melts and is sizzling seriously. Tilt the skillet to coat the sides. As the butter’s melting, quickly pour the wet ingredients into the dry and, using a wooden spoon, stir the wet and dry 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. Scrape the batter into the hot, buttery skillet – if it’s hot enough, it will sizzle as it goes in – and pop it in the oven immediately.
4. Bake until golden brown on top, 25 to 30 minutes. Cut into wedges and serve hot.