Skillet Buttermilk Cornbread

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 cup All-purpose flour, unbleached
  • 2 tsp Baking powder
  • 1 cup Corn meal, yellow
  • 2 tbsp Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 cup Buttermilk

Found on savingdessert.com

Description

Ingredients

• 1 cup unbleached all-purpose flour
• 1 cup yellow corn meal
• 2 tablespoons granulated sugar (double the sugar if you prefer a sweeter cornbread cake)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk, well shaken
• ½ cup mayonnaise (I like Hellmans)
• ¼ cup vegetable oil
• 1 large egg, lightly beaten

Directions

• Preheat oven to 400 degrees. Lightly grease an 8 or 9-inch cast iron skillet or 8 or 9-inch square pan.
• Place the skillet in the oven to preheat.
• In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder and salt. Fold in the buttermilk, mayonnaise, oil and one lightly beaten egg. Blend just until moistened.
• Remove the preheated skillet from the oven and pour the batter into the hot pan.
• Bake for 20 to 25 minutes or until lightly browned and a toothpick comes out clean when inserted into the center.
• Cut into wedges and serve with butter and / or honey.