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Skillet-Sizzled Buttermilk Cornbread

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

Dairy Hollow House