This is really good cornbread. The recipe is adapted from Crescent Dragonwagon's (I know. . .) Dairy Hollow Hose Skillet-Sizzled Buttermilk Cornbread from the Passionate Vegetarian. It's the cornbread recipe I had been searching for my whole life, we love it.
You will need an 8 or 9 (or maybe 10, whatever) inch cast iron skillet. If you don't have one you should get one - it will be your best friend, I promise. Don't be afraid of cast iron, it's so great to cook on, virtually non-stick, even heat, makes things really crispy, also instead of teflon leaching out into your food you get iron (which is good for you). You can buy pre-seasoned cast iron anywhere these days (but my favorite place to get it is at auctions - I got my 3 griswolds at auction, for cheap. They had a lifetime of seasoning already on them, they're beautiful). They're easy to care for too. . . just wash with water, rub with oil and dry over heat. You'll hand them down to your kids.
Skillet-Sizzled Buttermilk Cornbread
1 cup yellow cornmeal
1 cup all purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/4 tsp. baking soda
1-3 Tablespoons sugar (I use 3 because I'm a yankee who likes her cornbread sweet)
1 1/4 cups buttermilk
1 large egg
1/4 cup canola oil
2 Tbsp. butter
- Preheat your oven to 375. It is important that it reach the temperature before you start mixing anything.
- Combine the dry ingredients: cornmeal, flour, baking powder, salt, baking soda, and sugar.
- In a small bowl whisk together the buttermilk, egg and oil.
- Place the skillet over medium heat and melt the butter until it's sizzling, swirl to coat the sides.
- As the butter is melting quickly combine the dry and wet ingredients, give them a turn with a wooden spoon and pour it in the pan.
- Scrape the batter into the hot and buttery skillet
- Leave it on the burner for 1 min (no need to time it)
- Pop it in the oven and bake 20 - 25 minutes until it's golden brown on top.
- invert onto a plate, cut in wedges and serve while hot.