Recipe - Dairy Hollow House Skillet Sizzled Buttermilk Cornbread

1 cup Stone ground yellow cornmeal
1 cup Unbleached white flour
1 tablespoon Baking powder
One fourth teaspoon Salt
One fourth teaspoon Baking soda
1 One half Tb
1 1/3 cup Plus buttermilk (or 1 cup
plain yogurt mixed with 1/4
cu
1 lg Egg
2 tablespoon Mild vegetable oil, such as
corn, canola, or peanut
Pam
2 tablespoon Butter

Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour,
baking powder, salt, baking soda, and sugar. (If baking powder or soda
appear at all lumpy, sift them in). Stir well to combine. In a small bowl,
whisk together buttermilk, egg, and oil. Spray a 9 to 101/4inch skillet
with Pam (our skillets are 10 One fourth inches; this size is called a Number 7).
Put the skillet on over medium heat, add butter, and heat until the butter
melts and is sizzling seriously. Tilt the pan to coat the sides of the
skillet. 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 you've gotten it hot enough it will sizzle as it goes in and pop
it in the oven immediately. Bake until golden brown on top, about 25
minutes. Serve, hot, cut in wedges. Yield: 1 skillet, or 8 large wedge
Posted to MCRecipe Digest V1 #341

Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9337

From: "Ed Bauman" BIRCHCREEK@msn.com

Date: Thu, 12 Dec 96 19:36:32 UT