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. -----
How To make Dairy Hollow House Skillet Sizzled Buttermilk's Videos
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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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Skillet Cornbread Cooked in Cast Iron Pan
Let's Talk About Cornbread
Arkansas Cornbread Recipes
The Hives Buttermilk Cornbread
by: Matthew McClue
2 cups cornmeal
8 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon sugar
2 eggs
2 cups buttermilk
4 tablespoons butter, divided
Heat oven to 350°F. Place cast iron skillet in oven to warm. In a large bowl sift and mix together cornmeal, floor, baking soda, salt and sugar. In medium bowl beat eggs, stir in buttermilk and add mixture to dry ingredients. Add 2 tablespoons melted butter to mixture.
Melt remaining 2 tablespoons of butter in warm skillet. Pour batter in skillet. Bake for about 35 minutes. Removing from oven when toothpick inserted in center comes out clean. Serve with Sorghum Butter (recipe follows)
Sorghum Butter
2 sticks unsalted butter
2 tablespoons sorghum molasses
1 teaspoon salt
Allow butter to soften at room temperature for 30 minutes. Place butter, sorghum molasses and salt in bowl of stand mixer fitted with the paddle attachment. Mix at low speed until ingredients are incorporated then mix at medium speed to whip butter slightly. Scoop into parchment paper, roll butter into a tube, seal and place in refrigerator to chill.
Dairy Hollow House Skillet Sizzled Cornbread
by Crescent Dragonwagon
vegetable oil cooking spray
1 cup unbleached white 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 vegetable oil
2 tablespoons butter
Heat oven to 375°F. Spray 10 inch cast iron skillet with oil and set aside.
Sift together flour, cornmeal, baking powder and salt into a medium bowl. In a smaller bowl stir baking soda into buttermilk. Whisk in sugar, egg and vegetable oil.
Put prepared skillet over medium heat; add butter and heat until it melts and starts to sizzle. Tilt pan to coat sides and bottom.
Pour wet ingredients into dry and combine quickly, using as few strokes as possible. Scrape batter into pan and bake until golden brown, about 20 minutes.
Sweet Yellow Cornbread
by Pat Downs
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Heat oven to 400°F. Grease a cast iron skillet.
In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake 20-25 minutes or until toothpick inserted into center comes out clean.
*personal note*
I use a recipe almost exactly like 'Sweet Yellow Cornbread' except I bake in in the hot butter sizzle method like from the 'Dairy Hollow House' recipe when I make cornbread from scratch. I usually just cheat and use jiffy mix but I always bake it in a skillet of sizzling butter no matter which batter I use. I hope you enjoy these recipes. Y'all be sweet ????????????
Dawg's Homemade Cornbread
Hey ya'll!
Open me!
Mom's Cornbread
Ingredients:
1 cup self rising flour
1/4 cup sugar
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup vegetable oil
To do:
Preheat oven to 450 degrees and put some oil in a large cast iron skillet and place it in the oven to heat. Mix the flour, sugar, & cornmeal together in a mixing bowl. Add eggs, oil, & milk. Stir until completely blended. Pour into greased black iron skillet and bake for 20-25 minutes at 450 degrees.
Email me at dawgscountrykitchen@gmail.com
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See ya'll real soon!
11 years later ❤️ @shrads