Makes one 10-inch round
You need a 10-inch cast-iron skillet to make and serve this thin round. This is the cornbread that Crescent Dragonwagon learned from an African-American woman in New York, and took to Dairy Hollow House, an inn she ran in the Ozark mountains in Arkansas.
| Vegetable oil cooking spray (for the pan) | |
| 1 | cup all-purpose flour |
| 1 | cup stoneground yellow cornmeal |
| 1 | tablespoon baking powder |
| ¼ | teaspoon salt |
| ¼ | teaspoon baking soda |
| 1¼ | cups buttermilk |
| 2 | tablespoons sugar |
| 1 | egg |
| ¼ | cup canola oil |
| 2 | tablespoons butter |
1. Set the oven at 375 degrees. Spray a 10-inch cast-iron skillet with oil spray.
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2. In a bowl, whisk the flour, cornmeal, baking powder, and salt.
3. In another bowl, stir the baking soda into the buttermilk. Add the sugar, egg, and canola oil.
4. Set the skillet over medium heat. Add the butter and just when it melts and is starting to sizzle, tilt the pan to coat the sides and bottom.
5. Quickly add the buttermilk mixture to the flour mixture and use as few strokes as possible to mix them. Scrape the batter into the skillet.
6. Bake the cornbread for 20 minutes or until it is
golden brown. Cool for a few minutes, then cut into wedges. Adapted from “The Cornbread Gospels”