Buttermilk Cornbread

Ingredients:

5 Tablespoons unsalted butter, melted and cooled. (Vegetable oil can be substituted.)

I cup all-purpose flour

1 cup cornmeal, preferably stone ground such as Indian Head

4 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda (omit if using regular milk)

1 large egg

1 ½ cup buttermilk (or 1 ¼ cups whole milk)

½ cup corn kernels (thawed and drained, if frozen)

1 small jalapeño pepper, minced. (Remove seeds first for less heat.)

Cooking instructions:

Preheat oven to 375⁰ F.

1.       Melt the butter in a cast iron skillet or 8 X 8-inch square pan.

2.       Brush the butter on all sides of the skillet or baking pan, then drain remaining butter in a small dish to use later. Be sure you have 4 Tablespoons of melted butter.  If not, add more as needed.

3.       Whisk together dry ingredients in a bowl.

4.       In a separate bowl, beat egg with buttermilk, then beat in melted butter.

5.       Add liquid ingredients to dry ingredients and stir with a wooden spoon making sure not to overmix.

6.       Gently stir in corn and jalapeño pepper.

7.       Pour batter into the greased skillet or baking pan and spread evenly.

8.       Put into the middle of the oven and bake until the edges are golden brown and the center springs back to the touch. (Approximately 20 minutes in the skillet and 30 minutes in the baking pan.)

NB:  I greased my baking pan with goose fat which added a delicious layer of flavor to the crust.

Serves:  8