Dairy Hollow House Skillet Sizzled Buttermilk
stone ground yellow
unbleached all-purpose flour
plain, mix with
canola, or peanut oil
Preheat oven to 375℉ (190℃).
In a large bowl, combine cornmeal, flour, baking powder, salt, baking soda, and sugar.
(If baking powder or soda appear at all lumpy, sift them in).
Stir well to combine. In a small bowl, whisk together buttermilk, egg, and oil.
Spray a 10¼ inch skillet with Pam. Put the skillet on over medium heat, add 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, 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 you've gotten it hot enough it will sizzle as it goes in and pop it in the oven immediately.
Bake until golden brown on top, about 25 minutes.
Serve, hot, cut in wedges.
Yield 1 skillet or 8 large wedges.