Skillet-Sizzled Buttermilk Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe goes with Crescent's Overnight Cornbread Strata Ingredients:
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 |
Directions:
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.
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