Bread/

Buttermilk Corn Bread

This recipe does require an 8-inch cast iron skillet. It produces mildly sweet, fluffy, moist corn bread.

Makes 6 large slices of corn bread.

Ingredients:

• 2/3 c all purpose flour
• 1/3 c yellow corn meal
• 2 Tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp vegetable oil
• 1 egg
• 2/3 c cultured buttermilk
• 1/3 c water

Directions:

1. Place an ungreased 8-inch cast iron skillet in the oven and preheat it to 400 degrees F.
2. In a large bowl, whisk together the flour, corn meal, sugar, baking powder and salt.
3. Add vegetable oil, egg, and buttermilk. Blend well. Add just enough of the water to make a pourable, cake-like batter. Blend well.
4. Remove the skillet from the oven and brush it with a teaspoon or so of butter, covering the sides as well as the botton.
5. Pour in the batter and bake 15 minutes, or until a toothpick inserted in the thickest part comes out clean.
6. Cool in pan. Serve warm or at room temperature.