Cornbread

This recipe is taken from the Silver Palate Cookbook with a tip from Earl that his daughter Ellen passed on to me.

1 cup stone-ground cornmeal
1 cup unbleached flour
1/3 cup of sugar
2 1/2 teaspoons of baking powder
1/4 teaspoon salt
1 cup buttermilk
6 tablespoons of melted butter
1 egg, slightly beaten

1. Preheat oven to 400º F

2. Earl melts the butter in a cast iron skillet and keeps it hot while mixing the other ingredients. Swish the butter around in the skillet making sure the sides are coated.

3. Mix the dry ingredients, then add buttermilk and egg and hot butter and mix gently. Don’t over mix; the dry ingredients just need to be coated.

4. Pour batter into the hot, buttered skillet. This is the key to a nice crispy crust. Bake for 25 minutes. It’s done when the top is a beautiful light-golden brown.