How To make Dairy Hollow House Skillet Sizzled Buttermilk
1 c Stone ground yellow cornmeal
1 c Unbleached white flour
1 tb Baking powder
1/4 ts Salt
1/4 ts Baking soda
1 1/2 tb Sugar
1 1/3 c Buttermilk; or
1 c Plain yogurt; mix with
1/4 c Water
1 lg Egg
2 tb Corn, canola, or peanut oil
Pam 2 tb Butter
DAIRY HOLLOW HOUSE SKILLET SIZZLED BUTTERMILK CORNbrEAD. Preheat oven to 375~. 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 10-1/4" 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. Source: Chef du Jour, Crescent Dragonwagon. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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Well I've mentioned it several times over that last few months and finally - HERE IT IS! Hot Water Cornbread. It's so easy I didn't even create a recipe document for it. Try it - you'll love it. (I've included below the Amazon link for the segmented Cast-Iron skillet, as well a the Dutch Whisk)
Also, from Raglan Road Irish Pub and Restaurant in Disney Springs Florida comes the most fantastic bread recipe - Irish Brown Bread. These folks serve this at your table as a courtesy food as you're sitting down. It comes with a side of their Guinness Reduction for dipping, and before you know it, you'll eat through the first basket of bread and ask for another! By the time your actual food comes you will be too full and will need a to-go box. You can find this recipe (cut down to 2 loaves) at Susan's blog (link below). Try it and amaze your family or dinner guests. I made it seem a bit complicated in this video (my bad) - - but trust me, it's not!
ENJOY!
Edited by Isabelle (our amazingly, patient granddaughter)
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- Segmented Cast Iron Skillet
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Mexican Cornbread Southern Style 1960's Vintage Recipe
Peach tries to duplicate her Great Grandma's Mexican cornbread recipe.
Mexican Cornbread (Southern Style) 12# cast-iron skillet 400* 20-25 min
2 1/2 c corn-meal
1/2 c flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1 egg
1 c buttermilk + 1 c sweet milk (add as needed)
4 Tablespoons butter
3 Tablespoons honey
1 can sweet corn
1 1/2 c grated cheddar cheese
2-3 diced jalapeños
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Truman Capote's Family's Cornbread with Crescent Dragonwagon
Join Crescent Dragonwagon in her own kitchen to learn the difference between Southern, Yankee, and African American cornbreads... and make one of each. Here, the cornbread Truman Capote grew up on! Get this recipe and more on Workman's Blue Plate Special ( Enter now to win a Lodge Cast-Iron Skillet!
The Cornbread Gospels by Crescent Dragonwagon is available as an ebook for the first time, and just $2.99 this month. Get the ebook now:
Get the recipe for Truman Capote's Family's Cornbread here (posted 10/15):