---------- Recipe via Meal-Master (tm) v8.05
       Title: Dairy Hollow House Skillet Sizzled Buttermilk
  Categories: Breads
       Yield: 8 Servings
       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
       2 tb Butter
   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.