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Buttermilk Corn Bread

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"Gardens, scholars say, are the first sign of commitment to a community. When people plant corn they are saying, let's stay here. And by their connection to the land, they are connected to one another."
-- Anne Raver

When I make Oven-Fried Chicken, I have to figure out what to do with the rest of the buttermilk. I end up making lots of corn bread -- & that is no complaint!

ingredients

2-4 tbsp fat (bacon fat is super tasty, butter is fine), melted in a medium to large cast iron pan
3/4 cup stone ground corn meal
3/4 cup masa (or finely ground corn meal)
1/2 cup wheat flour
4 tsp baking powder
1/2+ tsp baking soda
4 tsp sugar
1/4 tsp salt
2 eggs plus one yolk
2 cups buttermilk
optional: 1/2 cup corn kernels, diced jalapeño if you like it spicy, chopped sweet peppers for colour...

instructions

Melt fat in one large or two medium oven-safe skillets.

Preheat oven to 375°F.

Mix all dry ingredients in a large bowl.

Mix in egg & buttermilk.

Add corn kernels or pepper bits if you want. If your veggies are extra moist, use a little less milk.

Pour the mixture into your pan(s) & bake for about 15 minutes (longer if it's deeper than an inch in the pan), or until a fork comes out of the center fairly dry -- remember it will keep cooking a bit after it comes out of the oven.

Serve with butter & honey, Oven-Fried Chicken or Corn Chowder, & enjoy!