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Skillet Cornbread

From Diana Rattray,
Your Guide to Southern Food.
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Skillet cornbread recipe with buttermilk and corn.

INGREDIENTS:

  • 1/4 cup oil
  • 2 cups ground yellow cornmeal
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk
  • 2 eggs, lightly beaten
  • 2 tablespoons melted butter
  • 2 cups corn kernels, fresh, thawed, or drained

PREPARATION:

Preheat the oven to 450°. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot; remove the pan from the oven and pour off any excess oil. In a mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed. Stir in corn kernels. Pour the batter into the hot skillet and return to the oven. Reduce the temperature to 400°. Bake until golden brown; a toothpick inserted into the center will come out clean. Cool cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut into wedges.
Skillet cornbread recipe makes about 8 wedges.

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