Recipe - Skillet-Sizzled Buttermilk Cornbread

1 cup StoneGround Yellow Cornmeal
1 cup Unbleached AllPurpose Flour
1 tablespoon Baking Powder
One fourth teaspoon Salt
One fourth teaspoon Baking soda
1 One fourth cup BulgarianStyle Buttermilk
1 lg Egg
2 tablespoon Sugar; (or more)
One fourth cup Corn Oil
Vegetable Cooking Spray
2 tablespoon Butter; up to 4 tb

Preheat oven to 375øF. In a large bowl, combine the cornmeal, flour, baking
powder and salt. In a small bowl, stir the baking soda into the buttermilk.
In a second bowl, whisk together the egg, sugar to taste, the oil, and then
whisk in the buttermilk.

Spray an 89" castiron skillet with vegetable cooking spray. Put the
skillet over mediumhigh heat, add the butter, and heat until the butter
melts and is just starting to sizzle. Tilt the pan to coat the bottom and
sides.

Add the wet ingredients to the dry, and quickly stir together, using only
as many strokes as needed o combine. Scrape the batter into the hot,
buttery skillet. Immediately put the skillet in the oven and bake until
golden brown, about 25 minutes. Cut into wedges to serve.

Source: "Dairy Hollow House: Soup & Bread," by Crescent Dragonwagon Typed
by Katherine Smith KookNet: The Shadow Zone IV Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini