butter or margarine for the pan
1 c. cornmeal
1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or yogurt
3 Tbs. sugar or honey
3 Tbs. melted butter or margarine
1) Preheat oven to 350° F. Grease an 8 inch square pan (or a 9 or 10 inch cast-iron skillet) with butter or margarine.
2) Combine the dry ingredients in a medium sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
3) Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.
MEXICAN CORN & CHEESE BREAD
Make the batter as described above, with the following additions:
1 c. fresh or frozen/defrosted corn
1/2 c. (packed) grated mild white cheese
3-4- scallions, minced
Stir into the batter. OPTIONAL: Replace the melted butter with olive oil
Make the batter as described above, increasing the sugar or honey to 1/4 cup. Add 1 1/2 cups fresh blueberries, stirring them gently into the batter. (NOTE: You can also use frozen unsweetened blueberries. Defrost and drain before using.)