Skillet sizzled cornbread
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Skillet sizzled cornbread
  Skillet    Cornbread  
Last updated 6/12/2012 1:23:13 AM. Recipe ID 56205. Report a problem with this recipe.
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      Title: Skillet sizzled cornbread
 Categories: Breads
      Yield: 6 Servings
      1 c  Stone ground yellow
      1 c  Unbleached all purpose
      1 tb Baking powder
    1/4 ts Salt
    1/4 ts Baking soda
  1 1/4 c  Buttermilk
      1    Egg
      2 tb Sugar
    1/4 c  Vegetable oil
      3 tb Butter
  Preheat oven to 375 degrees.  In a large bowl, combine cornmeal,
  flour, baking powder and salt.  In a small bowl, stir the baking soda
  into the buttermilk.  In another bowl, whisk together the egg, sugar
  to taste, and the oil, then whisk this mixture into the buttermilk
  mixture. Spray an 8 or 9 inch cast-iron skillet with vegetable
  cooking spray. Put the skillet over medium high heat.  Add butter;
  heat until butter melts and is just starting to sizzle.  Tilt the pan
  to coat the bottom and sides. Add buttermilk mixture to cornmeal
  mixture; quickly stir together, using only as many strokes as needed
  to combine the mixtures. Scrape the batter into the hot, buttery
  skillet. Immediately put the skillet into the preheated oven and bake
  about 25 minutes, or until cornbread is golden brown. Cut into wedges
  to serve. (For a decandent cornbread, substitute 1 3/4 cups sour
  cream for the 1 1/4 cups buttermilk.)

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Recipe ID 56205 (Apr 03, 2005)

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