Corn Bread

• 1 1/2 cups white cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 large egg, lightly beaten
• 1 1/2 cups well-shaken buttermilk
• 1 1/2 sticks (3/4 cups) unsalted butter, melted
• Special equipment: 1 (10-inch) well-seasoned cast-iron skillet

1. Heat dry skillet in upper and lower thirds of oven while preheating oven to 450 degrees F.
2. Whisk together cornmeal, flour, baking powder, baking soda, and salt.
3. Add egg, buttermilk, and 1/2 cup melted butter, then quickly stir together.
4. Remove hot skillet from oven.
5. Divide remaining 1/4 cup melted butter between them, then divide batter between pans.
6. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.

white cornmeal, allpurpose, baking powder, baking soda, kosher salt, egg, wellshaken, unsalted butter, castiron skillet

Taken from www.foodnetwork.com/recipes/corn-bread-recipe0.html (may not work)