This is perfect with beans, gumbo, or what we are
having in the Campbell house tonight, chili!
Dale's Hint: Be sure to heat up the skillet a
while before adding the butter and to preheat your oven!
Sizzled Cornbread
Ingredients:
1 cup stone ground yellow cornmeal
1 cup unbleached white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 to 3 tablespoons sugar
1 1/4 cup buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
1 large egg
1/4 cup mild vegetable oil, such as corn, canola, or peanut
Pam
2 to 4 tablespoons butter
Directions:
Preheat oven to 375. Make sure your oven's
accurate, too; it really needs to be up to temperature to get perfect results.
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 10 ΒΌ -inch cast iron skillet with
Pam (our skillets are 10 1/4 inch; this size is
called a Number 7). Put the skillet on over
medium heat, add the 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 to 30
minutes. Serve, hot, cut in wedges.
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