Buttermilk Corn Bread

you'll need:
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...

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!