Skillet-Sizzled Buttermilk Cornbread Recipe

Name: Skillet-Sizzled Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup stone-ground yellow cornmeal or 1 cup white cornmeal; 1 cup unbleached all-purpose white flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 -3 tablespoon sugar; 1 1/4 cups buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water); 1 large egg; 1/4 cup vegetable oil (corn, canola or peanut); 1 -4 tablespoon butter

Servings: persons

1 cup stone-ground yellow cornmeal or 1 cup white cornmeal
1 cup unbleached all-purpose white flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 -3 tablespoon sugar
1 1/4 cups buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
1 large egg
1/4 cup vegetable oil (corn, canola or peanut)
1 -4 tablespoon butter

1
Preheat oven to 375u00b0F In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda and sugar. Stir to combine.
2
In a small bowl, whisk together the buttermilk, egg and oil.
3
Place a 9- to 101/4-inch skillet over medium heat, add the butter and heat until the butter melts and is sizzling seriously. Tilt the skillet to coat the sides. As the butter's melting, quickly pour the wet ingredients into the dry and, using a wooden spoon, stir the wet and dry together with as few strokes as possible - only as many as are needed to combine the two. Don't beat it, don't smooth it out. Scrape the batter into the hot, buttery skillet - if it's hot enough, it will sizzle as it goes in - and pop it in the oven immediately.
4
Bake until golden brown on top, 25 to 30 minutes. Cut into wedges and serve hot.

1117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup stone-ground yellow cornmeal or 1 cup white cornmeal, 1 cup unbleached all-purpose white flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Skillet-Sizzled Buttermilk Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet-Sizzled Buttermilk Cornbread

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