Ingredients
2 cups
corn meal (can use 1/2 polenta and 1/2 fine ground) 1⁄2 teaspoon
salt 1 teaspoon
baking soda 1
large egg (whisked) 3 tablespoons
olive oil 2 cups
buttermilk 1⁄3 cup
honey (optional, use this for a sweet cornbread)Yields:
Instructions
Mix dry (first 3) ingredients in a medium mixing bowl. Mix wet (remaining) ingredients in a medium mixing bowl. Add the wet ingredients to the dry ingredients and mix until smooth.
Pour into a “seasoned” (rub with oil and wipe off with paper towel), slightly preheated 10” cast iron skillet and bake at 400 degrees on middle rack of oven for approximately 20 minutes. Insert a knife in the center to see if it is done - it's done when the knife comes out clean; if batter stills clings to it, bake it a bit longer and check again. (Recipe #629)