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. -----