I had a request yesterday to post my cornbread recipe, simple comfort food at it's very best. I grew up eating cornbread made in iron skillets, I'd watch Mom as she stirred the egg and buttermilk into the cornmeal mixture. She'd pull the hot skillet from the oven and pour the bacon grease into the golden batter, then quickly pour the whole shebang back into the sizzling skillet and pop it into the oven. In no time dinner would be on the table and a thick slice of golden brown cornbread would be on my plate, already buttered... Mom's do that for the ones they love!
Step by step, The Cornbread Gospels has many recipes for regional cornbreads. They vary by yellow or white cornmeal, sweetened or unsweetened. There's no wrong way to make this comfort food, but this recipe is as close to the one Mom made in her kitchen on Summit as you can get!
Dairy Hollow House Skillet-Sizzled Cornbread
From The Cornbread Gospels by Crescent Dragonwagon
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1/4 cup mild vegetable oil
2 tablespoons butter
1. Preheat over the 375F. Coat a 10-inch cast iron skillet with cooking spray.
2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3. Stir baking soda into buttermilk in a small bowl. Whisk in sugar, egg and oil.
4. Place prepared skillet over medium heat; add butter. Heat until butter melts and starts to sizzle. Tilt pan to coat sides and bottom.
5. Pour wet ingredients into dry ingredients and combine quickly, using as few strokes as possible. Scrape the batter into prepared pan. Bake until cornbread is golden brown, about 20 minutes. Cool a few minutes and slice into wedges to serve. Serves 8.