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Cornbread, Dairy Hollow House Skillet-Sizzled

Cornbread, Dairy Hollow House Skillet-Sizzled is a bread bread-bakers mailing list posted recipe made with Vegetable Oil Cooking Spray, Unbleached White Flour, Stone Ground Yellow Cornmeal, Baking Powder, and Salt. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingrédients

• to taste
• 1 cup
• 1 cup
• 1 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 1/4 cup
• 2 tbsp
• 1
• 1/4 cup
• 2 tbsp

Méthode (aperçu)

1. 1

   Total: under 1 hour

2. 2

   Preheat the oven to 375F. Spray a 10" cast-iron skillet with oil and set aside.

3. 3

   Sift together the flour, cornmeal, baking powder, and salt into a medium bowl.

4. 4

   In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg, and the 1/4 cup oil.

5. 5

   Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle.

6. 6

   Tilt the pan to coat the sides and bottom.

7. 7

   Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible.

8. 8

   Scrape the batter into the prepared pan and bake the cornbread until it is golden brown, about 20 minutes.

9. 9

   Let cool for a few moments, and slice into wedges to serve.

10. 10

    Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.