Buttermilk Corn Bread

From The Book of Bread, copyright 1982

3/4 cup white or yellow cornmeal
1 cup white flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt or 1/2 teaspoon table salt
3 tablespoons brown sugar
1 egg
2 tablespoons melted butter
1 cup sour cream plus 1/4 cup milk, or 1-1/4 cups buttermilk

Makes one 9-inch round

Sift together the corn meal, flour, baking powder and soda, salt, and brown sugar. Sift again.

Beat the egg thoroughly, then add the melted butter, sour cream and milk, or buttermilk, and beat them all together. Stir the dry ingredients into the wet mixture and beat thoroughly. Pour the batter into a buttered round 9-inch shallow earthenware dish or cake pan. Bake in a preheated 425 degree oven for 20 minutes. Serve warm from the pan.

Suggested variations: Stir in a few chopped hot green peppers (from a bottle). Or add about 3/4 cup diced tart apples. Stir any additions into the dough just before baking.

Cornmeal Muffins

1 cup flour (or 1-1/4 cups spelt flour)
3/4 cup cornmeal
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
2 eggs
2/3 cup milk
1/4 cup melted butter (may use part safflower oil)
1/4 cup yogurt or buttermilk

Preheat oven to 425 degrees. Grease 12 muffin tins, or use muffin papers.

Mix all dry ingredients in a large bowl. Mix all wet ingredients in another bowl. Add wet ingredients into dry mixture and stir together just until flour is moistened. Divide into 12 muffin cups.

Bake 15 to 18 minutes.

See also: Buttermilk Corn Bread