The Only Cornbread Recipe You'll Need: Dragonwagon's Skillet-Sizzled Corn Bread!


She, Crescent Dragonwagon, that is, came to understand, cornbread “not only is hot, just baked cornbread delicious, it evokes ~ powerfully ~ the heart, soul, and taste of home.”

Amen!  CORNBREAD, I love cornbread!




After making this cornbread, I know why it was the single most requested recipe at the Dairy Hollow House in Eureka Springs, Arkansas!

I’ve tried what seems like a ton of cornbread recipes and I’ve made more than one from this great cookbook by Crescent Dragonwagon.  I’m just trying to figure out what took me so darn long to make this one!




Crescent Dragonwagon is her real name ~ read here ~ or buy her great cookbook, if you want to know more about it.

Dragonwagon’s cookbook, The Cornbread Gospels, is a surprising eccentric read, filled with curious antidotes and tales along the cornbread trail from the Appalachians to the Rockies to the Green Mountains.  I was hooked from the beginning to the end ~ this is just not a recipe book to take up space on your kitchen counter, it’s at home in any room.

Here’s a sample of what Crescent Dragonwagon has to say about this cornbread:

"This is the cornbread I served when I owned and ran Dairy Hollow House; it was its single most requested recipe.  It is the first Southern food I ever learned to fix and the one that started me on my cornbread journey.  I learned how to make it in the Fort Greene section of Brooklyn, New York, in 1969, when I was very young and living in a brownstone with 7 other people.  Viola, the soft-spoken lady friend of a kind neighbor, taught it to me.  Viola was from Georgia, and it was she who initiated me into baking cornbread in an already-hot skillet.”



Cornbread batter over sizzling butter-oven ready!


To me, the secret of this recipe may just be the already-hot skillet that’s filled with melting butter that’s brought to a sizzle.  And stone-ground cornmeal only makes the bread even better.  If you’ve been around my blog a while, you know it’s stone-ground cornmeal and grits in my kitchen.

This cornbread truly surprised me, and Bill too.  It is simply delicious!

Thank you, Crescent Dragonwagon for the great recipe, great cookbook!





Dairy Hollow House Skillet-Sizzled Cornbread

This cornbread recipe, courtesy of Crescent Dragonwagon, is the best you will ever make! Use stone-ground cornmeal for a crispy crust, made in a sizzling iron skillet. It is my "go-to" cornbread recipe!
prep time: 15 MINScook time: 20 MINStotal time: 35 mins

INGREDIENTS


  • Vegetable oil cooking spray
  • 1 cup unbleached white flour
  • 1 cup stone-ground yellow cornmeal
  • 1 tablespoon baking powder
  • ¼ teaspoon salt (I added ½ teaspoon)
  • ¼ teaspoon baking soda
  • 1¼ cups buttermilk
  • 2 tablespoons sugar
  • 1 egg
  • ¼ cup mild vegetable oil
  • 2 tablespoons butter, or mild vegetable oil

INSTRUCTIONS


  1. Preheat oven to 375°.
  2. Spray a 10-inch cast iron skillet with oil and set aside.
  3. Sift together flour, cornmeal, baking powder, and salt into a medium bowl.
  4. In a smaller bowl, stir baking soda into the buttermilk.
  5. Whisk in the sugar, egg and the ¼ cup oil.
  6. Put the prepared skillet over medium heat, add the butter, and heat until butter melts and is just starting to sizzle.
  7. Tilt the pan to coat sides and bottom.
  8. Pour wet ingredients into the dry and combine them quickly, using as few strokes as possible.
  9. Scrape batter into prepared pan and bake the cornbread until it is golden brown, about 20 minutes.
  10. Let cool for a few moments, and slice into wedges to serve.




This cornbread is the créme de la créme of cornbread! 

Enjoy!




25 comments:

  1. As a southern gal, you will need to spank me for saying this.. BUT--I've never been a big fan of cornbread.... The cornbread I like is SWEET--which most people do not like. Oh Well..... Guess I'd better put on my big girls pants and try this recipe... THANKS...

    Hugs,
    Betsy
    PS---I don't like grits much either although I do love them when I'm in Charleston or the Low Country.

    ReplyDelete
    Replies
    1. Too funny, Betsy! I know a lot of people who like sweet cornbread, whatever floats your boat, I say! I like most cornbread and grits too! Thanks for the visit. Hugs!

      Delete
  2. I've always used bacon drippings in my skillet, I'll give butter a try the next time I make cornbread.

    ReplyDelete
    Replies
    1. Ah, yes! Bacon drippings are great too, haven't done that for a long time. Thanks, Karen and have a great week!

      Delete
  3. Skillet cornbread is the best -- my favorite way to make it. I've never heard of Crescent Dragonwagon -- love how she acquired her name! And I'm a child of the 60's, so I totally dig her thought process. Anyway, wonderful post -- thanks.

    ReplyDelete
    Replies
    1. Hi John! Yes, I'm a 60's kid too so I dig her way too! Glad you liked it and the cornbread is awesome! Thanks!

      Delete
  4. Cornbread is comfort food for me- any time of day, Pam! Looks delicious.
    ~Judy

    ReplyDelete
    Replies
    1. Thanks, Judy! I could eat it any time, for sure! Take care

      Delete
  5. Your cornbread looks amazing! Thanks for the recipe, Pam :)

    ReplyDelete
    Replies
    1. Thanks, Summer! Glad you like it!

      Delete
  6. I usually make cornbread muffins, but your skillet cornbread will be perfect with our next batch of chili!

    ReplyDelete
    Replies
    1. Oh, I like muffins too, Liz! Cornbread is great with chili! Thanks!

      Delete
  7. I love cornbread and got to try this with the skillet! Looks yummy!

    ReplyDelete
    Replies
    1. Hi Joyce! It's great in the iron skillet, crispy! Take care

      Delete
  8. I love cornbread, especially through soup and chili season! This looks perfect.

    ReplyDelete
    Replies
    1. You're right, perfect with chili! Thanks, Amy!

      Delete
  9. I need to get out and get the ingredients love corn bread!

    ReplyDelete
    Replies
    1. I love it too, Claudia! Thanks for stopping by!

      Delete
  10. while my grandpa would turn up his nose at this (no sugar is allowed in REAL cornbread!), i would love it! another thing i love--crescent's name!

    ReplyDelete
    Replies
    1. Thanks, Grace! I love her name too, unique and easy to remember!

      Delete
  11. I still haven't found the perfect cornbread recipe so I am so anxious to try this recipe, Pam! I love cornbread with roasted chicken or chili. Yum!

    ReplyDelete
    Replies
    1. Sounds great with roasted chicken, Susan; don't think I've tried that. Thanks for the suggestion and have a great rest of the weekend!

      Delete
  12. I'm more used to polenta, an italian dish made of cornflour. I suppose polenta is the "poor relative" of the cornbread.
    Baking powder and baking soda make wonders with the main ingredients (flour, eggs, butter). Your cornbread looks stunning! amazing yellow color and airy texture!

    ReplyDelete
    Replies
    1. Thanks,Duta! I like polenta also! My favorite way with cornbread is mush in a loaf pan, sliced and fried, and eaten with butter and syrup over it. Yum! It was a pretty yellow and good! :-) Thanks, again!

      Delete
  13. Now I want to make one too! It looks wonderful.

    ReplyDelete

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“He shoveled the bacon out on a plate and broke the eggs in the hot grease, and they jumped and fluttered their edges to brown lace and make clucking sounds.”

~ John Steinbeck, East of Eden



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