Title: Skillet-sizzled buttermilk cornbread
 Categories: Breads, Kooknet
      Yield: 8 Servings
 
      1 c  Stone-Ground Yellow Cornmeal
      1 c  Unbleached All-Purpose Flour
      1 tb Baking Powder
    1/4 ts Salt
    1/4 ts Baking soda
  1 1/4 c  Bulgarian-Style Buttermilk
      1 lg Egg
      2 tb Sugar; (or more)
    1/4 c  Corn Oil
           Vegetable Cooking Spray
      2 tb Butter; up to 4 tb
 
  Preheat oven to 375øF. In a large bowl, combine the cornmeal, flour,
  baking powder and salt. In a small bowl, stir the baking soda into
  the buttermilk. In a second bowl, whisk together the egg, sugar to
  taste, the oil, and then whisk in the buttermilk.
  
  Spray an 8-9" cast-iron skillet with vegetable cooking spray. Put the
  skillet over medium-high heat, add the butter, and heat until the
  butter melts and is just starting to sizzle. Tilt the pan to coat the
  bottom and sides.
  
  Add the wet ingredients to the dry, and quickly stir together, using
  only as many strokes as needed o combine. Scrape the batter into the
  hot, buttery skillet. Immediately put the skillet in the oven and
  bake until golden brown, about 25 minutes. Cut into wedges to serve.