 | | Directions |
- Measure buttermilk or soured milk into a small bowl. Add egg and beat with a fork. Stir in oil and honey.
- In another bowl, mix cornmeal, salt and baking soda.
- Heat skillet, add 2 teaspoons butter or oil and spread to cover bottom and sides of skillet thoroughly.
- Add cornmeal mixture to milk mixture, stir briefly, and pour into hot skillet. Reduce heat to medium-low and cover. (If skillet has no lid, improvise with foil, a plate, etc.)
- Check after 6 - 8 minutes. (It may take a few minutes more.) Cornbread has cooked long enough when firm around the edges and center is almost firm. Turn off heat and let stand, covered, for a few minutes. It will continue to cook.
- Serve warm.
- TIP: To sour milk, add 1 tablespoon vinegar to 1/2 cup milk and let stand for several minutes.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Container: heavy 8-inch skillet
Servings: 6
|  | | Ingredients | | - | | 1/2 cup buttermilk or soured milk (see TIP) |
| - | | 1 tablespoon vegetable oil |
| - | | 1 egg |
| - | | 1 tablespoon honey or sugar (use more, if desired) |
| - | | 3/4 cup cornmeal |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon baking soda |
| - | | 2 teaspoons oil or butter, for the pan |
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