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Dairy Hollow House Skillet Sizzled Buttermilk

 

24

Yield

8

large wedges

Prep

30

min

Cook

25

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup cornmeal
stone ground yellow
1 cup unbleached all-purpose flour
white
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
*
1 ½ tablespoons sugar
1 ⅓ cups buttermilk
or
1 cup yogurt
plain, mix with
¼ cup water
1 each eggs
large
2 tablespoons corn
canola, or peanut oil
2 tablespoons butter

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 249g (8.8 oz)
Amount per Serving
Calories 38226% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 365mg 15%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 8% Vitamin C 2%
Calcium 25% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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