Buttermilk Cornbread

1. 1

   Preheat oven to 375F Spray a 10-inch or heavy oven-proof skillet with cooking oil and set aside.

2. 2

   Sift together flour, cornmeal, baking powder and salt into a medium bowl.

3. 3

   In a smaller bowl, stir baking soda into buttermilk.

4. 4

   Whisk in sugar, egg and oil.

5. 5

   Place prepared skillet over medium heat, add butter and heat until butter melts and starts to sizzle.

6. 6

   Carefully tilt the hot pan to coat sides and bottom.

7. 7

   Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible.

8. 8

   Scrape batter into pan; bake 20 minutes or until golden brown.

9. 9

   Let cool a few moments, and slice into 8 wedges to serve.

No nutritional information available.

No additional tips available.