Tonight, along with roast chicken, I served Crescent Dragonwagon's famous Skillet-Sizzled Cornbread from the Dairy Hollow Inn. It's way easy and just delicious.
1 cup unbleached white flour
1 cup stone-ground yellow cornmeal
1 Tbsp baking powder
¼ tsp salt
¼ tsp baking soda
1¼ cup buttermilk (I didn't have any buttermilk on hand, so I used 5 Tbsp Saco buttermilk powder and 1¼ cups water.)
2 Tbsp sugar
1 large egg
¼ cup mild vegetable oil (I used canola.)
2 Tbsp unsalted butter
Heat oven to 375°. Spray a 10" cast-iron skillet with nonstick spray; set aside. (My pan is 12"; didn't matter.)
In a large bowl, sift together flour, cornmeal, baking powder, and salt and buttermilk powder.
In a small bowl, stir the baking soda into the
buttermilk, water. Whisk in the sugar, egg, and oil.
Put the skillet over medium heat, add the
butter, and heat until the butter melts and is sizzling seriously. Tilt the pan
to coat the sides of the skillet. As the butter's melting, quickly pour the wet ingredients into the dry; stir together with as few strokes as
possible—don't beat it and don't
smooth it out. Scrape the batter into the hot, buttery skillet and pop it in the oven
Bake until golden brown on top, about 20 minutes. Cut in wedges, slather with (lightly salted) butter, and enjoy!