Skillet-Sizzled Buttermilk Cornbread
- Ready In:
8 large wedges
- 1 cup stone-ground yellow cornmeal or 1 cup white cornmeal
- 1 cup unbleached all-purpose white flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 -3 tablespoon sugar
- 1 1⁄4 cups buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
- 1 large egg
- 1⁄4 cup vegetable oil (corn, canola or peanut)
- 1 -4 tablespoon butter
- Preheat oven to 375°F In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda and sugar. Stir to combine.
- In a small bowl, whisk together the buttermilk, egg and oil.
- 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.
- Bake until golden brown on top, 25 to 30 minutes. Cut into wedges and serve hot.
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This cornbread is sooo moist and delicious! I have made this three times in a row now, in just this past week. It is not at all sweet which makes it the perfect cornbread to slather with honey and butter. I've also served plain it with Chili and it was also good. If you don't have a skillet try using an 8 x 8 glass baking dish. I put mine in the oven with the butter and let it sizzle, then add the batter and bake. Thanks, blucoat. [Made for Name That Ingredient]