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Buttermilk Cornbread
Recipe By: Dinah Shore
Ingredients:
1 cup cornmeal
1 cup unbleached flour
3 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cup buttermilk
2 eggs
1/2 cup butter
1/2 generous teaspoon baking soda
1 tablespoon butter for baking dish
1/4 cup jalapeno chiles chopped (optional)
1 tablespoon pimiento
Directions:
1. In large bowl, mix cornmeal, flour, baking powder, sugar, and salt and set aside. Pour buttermilk into 1 quart measuring cup. Add eggs and beat lightly with fork. Add melted butter and soda.
2. Preheat oven to 425F Just before you are ready to bake corn bread, put lump of butter in 8 inch square baking dish. (I use a 9" quiche pan.) Place baking dish with butter in oven and let it heat through, butter will coat the pan.) Or you can grease baking dish with butter. (I prefer the former method.)
3. Combine dry ingredients with egg buttermilk mixture and mix until just blended. Do not overmix. The mixture should be of a fluid consistency to por into preheated baking dish. Add more buttermilk if necessary. Add chiles and pimiento at this point if you are using them. Pour mixture into heated baking dish. Bake for about 1 to 20 minutes or until just done.
4. Drizzle with a little melted butter and cut into wedges. Serve in same dish in which it was baked, or lift out and serve in a linen napkin. I warm the serving dish and the napkin.