Happy New Year and a delicious recipe for Black-Eyed Pea Stew With Kale and Andouille...

Dairy Hollow House's Skillet-Sizzled Buttermilk Cornbread which I can't find on their site.

It was in one of the earliest issues. (Fine Cooking)
* Exported for MasterCook 4 by Living Cookbook *

Dairy Hollow House's Skillet-Sizzled Buttermilk Cornbread

1 cup stone-ground yellow cornmeal (5 oz)
1 cup unbleached flour (4 1/2 oz)
1/2 tsp salt
1/4 tsp baking soda
1 Tbs baking powder
1 egg
1/4 cup sugar (I use 2 Tablespoons)
1/3 cup vegetable oil; more for the pan
1 1/4 cups buttermilk
2 Tbs (1/4 stick)butter

1. Heat the oven to 375°F.

2. In a bowl, mix the cornmeal, flour, salt, baking soda, and baking powder.
In a separate bowl, whisk together the egg, sugar, oil, and buttermilk. Coat
a 10-inch cast-iron skillet with oil and set it over medium heat. Add the
butter. As the skillet heats, quickly stir together the dry and wet
ingredients in a bowl, using just enough strokes to combine. Don't beat or
whisk.

3. When the butter has melted and the pan is quite hot, scrape the batter
into it. The batter should sizzle as it goes into the pan. Immediately
transfer the skillet to the oven. Bake until light brown around the edges,
about 25 minutes. Cut in wedges and serve warm.
From Crescent Dragonwagon in Fine Cooking Magazine


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Ohhhh! Want this now smileys/wink.gif Thank you for sharing

I think that I have everything except the black-eyed peas. I'll pick some up! Colleen

 
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