pass the relish, please

Baby Cake

This recipe comes to us by way of food writer Emily Horton, of Washington, D.C.. It was a dinner staple in her grandparents' home. Emily learned to make it from her grandmother, who learned to make it from her own mother who served it regularly to her 10 children. According to Horton, "Its method is simple, its results eminently satisfying, and it's equally suited to sopping up a plate of 'pot liquor' as it is to drizzling with tupelo honey." Although most of us are familiar with the practice of baking cornbread in a cast-iron skillet, this skillet-cooked biscuit bread is less widely known. Emily thought it was time to change that. We agree.

Skillet Biscuit Bread

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This recipe comes to us by way of food writer Emily Horton, of Washington, D.C. According to Horton, “Its method is simple, its results eminently satisfying, and it’s equally suited to sopping up a plate of ‘pot liquor’ as it is to drizzling with tupelo honey.”

Ingredients

2 cups unbleached self-rising flour
3/4 cup buttermilk
1/4 cup vegetable oil

Instructions

1. Combine flour, buttermilk and oil in a large bowl; stir with a fork to combine. Do not overmix. With floured hands, gently knead dough in bowl to form a ball; dough will be sticky. Generously oil a straight-sided, heavy 8- or 9-inch skillet and set over medium heat. Pat dough into skillet.
2. Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes. Using a spatula, slide or lift onto a plate. Invert into skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes. Transfer to a plate and cut into wedges. Serve hot, warm or at room temperature. Serves 8.

Recipe by Emily Horton, "Baby Cake," Jan. 2010.

Nutritional Information

Per serving: 170 calories, 7g fat, 0mg chol., 4g prot., 23g carbs., 0g fiber, 420mg sodium.