Dairy Hollow House Skillet-Sizzled Cornbread

By DeBruynC1

Nutritional Information:
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.

Calories 259kcal (13%); Sodium 223mg (9%) ;Total Carbohydrate 31g; Fiber 2g; Fat 13g (20%); Trans Fat 0g; Saturated Fat 1g (7%); Monounsaturated Fat 8g; Polyunsaturated Fat 2g; Cholesterol 28mg (9%); Sugar 5g; Protein 6g; Magnesium 29mg; Potassium 143mg; Vitamin A 14mcg RAE (0%); Vitamin C 0mg (1%); Calcium 85mg (9%); Iron 1mg (8%)

Ingredients

• Vegetable oil cooking spray
• 1cup1 cup unbleached white flour
• 1cup1 cup stone-ground yellow cornmeal
• 1tablespoon1 tablespoon baking powder
• 1/4teaspoon1/4 teaspoon salt
• 1/4teaspoon1/4 teaspoon baking soda
• 1 1/4cups1 1/4 cups buttermilk
• 2tablespoons2 tablespoons sugar
• 11 egg
• 1/4cup1/4 cup mild vegetable oil
• 2tablespoons2 tablespoons butter, or mild vegetable oil

Details

Servings 8
Adapted from cookstr.com

Preparation

Step 1

1. Preheat the oven to 375°F. Spray a 10-inch cast-iron skillet with oil and set aside.
2. Sift together the flour, cornmeal, baking powder, and salt into a medium bowl.
3. In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg, and the ¼ cup oil.
4. Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and bottom.
5. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake the cornbread until it is golden brown, about 20 minutes. Let cool for a few moments, and slice into wedges to serve.