Corn Bread - Skillet-Sizzled Buttermilk Corn Bread

By á-47

Ingredients

• 1 egg
• sugar to taste (2-4 Tbsp)
• \1/4 cup corn oil
• 1 1/4 cup buttermilk
• 1 cup stone-ground yellow cornmeal
• 1 cup unbleached white flour
• 1/4 tea. salt
• 1/4 tea. baking soda
• 1 Tbsp. baking powder
• 1/4 cup butter

Preparation

Step 1

Preheat oven to 375 degrees. Combine in one bowl with a whisk the first 4 ingredients. Combine in a second bowl the dry ingredients (sift in soda and baking powder if they seem lumpy). Grease an 8" cast iron skillet. Melt the butter in it. Quickly stir together wet and dry ingredients, using only as many stokes as necessary to combine. Scrape batter into hot skillet - it should sizzle when you pour it in - and immediately pop into the oven.

Bake for about 25 minutes or until golden brown. Cut in wedges and serve warm.