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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cornbread Skillet-Sizzled Buttermilk Brian's Hollow House Recipe

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This recipe for Cornbread Skillet-Sizzled Buttermilk Brian's Hollow House is from Greg's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup stone-ground yellow cornmeal
1 cup unbleached white all-purpose flour
1 tbsp. baking powder
¼ tsp. salt
¼ tsp. baking soda
1 to 3 tbsp. sugar
1¼ cups buttermilk (or 1 cup plain yogurt mixed with 1/4 cup water)
1 large egg
¼ cup vegetable oil (corn, canola or peanut)
2 to 4 tbsp. butter

Directions:
Directions:
Preheat oven to 375°F. Make sure your oven is accurate. It really needs to be up to temperature for perfect results.

In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda and sugar. Stir to combine.

In a small bowl, whisk together the buttermilk, egg and oil.

Place a 9- to 10¼-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.

Bake until golden brown on top, 25 to 30 minutes. Cut into wedges and serve hot.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes/ 10 minutes Prep Time/ 30 minutes cook time

 

 

 

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