email this pageIngredients
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup mild corn or canola oil
2 tablespoons butter
Instructions
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup mild corn or canola oil
2 tablespoons butter
1. Preheat oven to 375F. Spray a 10-inch or heavy oven-proof skillet with cooking oil and set aside.
2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
4. Place prepared skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt the hot pan to coat sides and bottom.
5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes or until golden brown. Let cool a few moments, and slice into 8 wedges to serve. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the American Table," August 13, 2006.
Nutritional Information
2. Sift together flour, cornmeal, baking powder and salt into a medium bowl.
3. In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg and oil.
4. Place prepared skillet over medium heat, add butter and heat until butter melts and starts to sizzle. Carefully tilt the hot pan to coat sides and bottom.
5. Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Scrape batter into pan; bake 20 minutes or until golden brown. Let cool a few moments, and slice into 8 wedges to serve. Serves 8.
Recipe by Crescent Dragonwagon, "Relish the American Table," August 13, 2006.
Per serving: 230 calories, 4g fat, 5g prot., 28g carbs., 3g fiber, 360mg sodium.
