Skillet-Sizzled Buttermilk Cornbread

Oxmoor House
8 servings


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1 cup whole grain yellow cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups whole buttermilk
1 large egg, lightly beaten
2 tablespoons sugar
1/4 cup vegetable oil
2 tablespoons butter
Vegetable cooking spray


Combine first 4 ingredients in a large bowl; make a well in center of mixture.

Stir soda into buttermilk. Combine buttermilk mixture, egg, sugar, and oil; add to dry ingredients, stirring just until moistened. Place butter in a 9" or 10" cast-iron skillet coated with cooking spray. Place over medium-high heat until butter melts. Pour batter into prepared skillet. Bake at 375° for 25 to 30 minutes or until golden.

Created date

August 2009