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Skillet-Sizzled Buttermilk Cornbread

Skillet-Sizzled Buttermilk Cornbread recipe image
This American bread features Stone-Ground Yellow Cornmeal, Unbleached All-Purpose Flour, Baking Powder, Salt, Baking soda. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 668.0
Dietary: Vegetarian
Description
This American bread features Stone-Ground Yellow Cornmeal, Unbleached All-Purpose Flour, Baking Powder, Salt, Baking soda. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 cup Stone-Ground Yellow Cornmeal
  • 1 cup Unbleached All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1 1/4 cup Bulgarian-Style Buttermilk
  • 1 lg Egg
  • 2 tablespoon Sugar; (or more)
  • 1/4 cup Corn Oil
Directions
  1. 1
    Vegetable Cooking Spray 2 tb Butter; up to 4 tb Preheat oven to 375F (191&# 194;°C).
  2. 2
    In a large bowl, combine the cornmeal, flour, baking powder and salt.
  3. 3
    In a small bowl, stir the baking soda into the buttermilk.
  4. 4
    In a second bowl, whisk together the egg, sugar to taste, the oil, and then whisk in the buttermilk.
  5. 5
    Spray an 8-9" cast-iron skillet with vegetable cooking spray.
  6. 6
    Put the skillet over medium-high
  7. 7
    heat ,
  8. 8
    add the butter, and
  9. 9
    heat until the butter melts and is just starting to sizzle.
  10. 10
    Tilt the pan to coat the bottom and sides.
  11. 11
    Add the wet ingredients to the dry, and quickly
  12. 12
    stir together, using only as many strokes as needed o
  13. 13
    combine .
  14. 14
    Scrape the batter into the hot, buttery skillet.
  15. 15
    Immediately put the skillet in the oven and bake until golden brown, about 25 minutes.
  16. 16
    Cut into wedges to serve.
  17. 17
    Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Nutrition Facts

Servings 8

Amount Per Serving
Calories 668.0kcal
% Daily Value *
Total Fat 21.4g33%
Saturated Fat 3.9g20%
Cholesterol 94.8mg32%
Sodium 1830.6mg77%
Total Carbohydrate 104.3g35%
Dietary Fiber 6.0g24%
Sugars 14.3g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, american, baking, bread, bulgarianstyle, butter, buttermilk, corn, cornbread, cornmeal, egg, flour, milk, more, oil, powder, salt, skilletsizzled, soda, stoneground
Read it online: https://www.chefs-mate.com/recipe/skillet-sizzled-buttermilk-cornbread/