Buttermilk Cornbread

• 2 tablespoons unsalted butter or bacon grease
• 2 cups white or yellow cornmeal (not cornmeal mix or self-rising cornmeal)
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 2 cups buttermilk
• 1 large egg, lightly beaten

1. Preheat the oven to 450F.
2. Place the butter in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
3. Meanwhile, in a bowl, combine the cornmeal, salt, and baking soda.
4. Set aside.
5. In a large measuring cup, combine the buttermilk and egg.
6. Add the wet ingredients to the dry and stir to combine.
7. Remove the heated skillet from the oven and pour the melted butter into the batter.
8. Stir to combine, then pour the batter back into the hot skillet.
9. Bake until golden brown, 20 to 25 minutes.
10. Instead of baking in a skillet, this batter may be prepared as muffins.
11. Preheat the oven to 425F.
12. Melt the butter in a small pan over low heat or in the microwave.
13. Prepare the batter as directed; after mixing with the melted butter, spoon the batter into a 12-cup standard muffin tin, filling each cup no more than two-thirds full.
14. Bake for 25 to 30 minutes.

butter, white, salt, baking soda, buttermilk, egg

Taken from www.epicurious.com/recipes/food/views/buttermilk-cornbread-380422 (may not work)