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Buttermilk Cornbread
Recipe courtesy Tanya Holland

Ingredients
1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 large egg
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
3/4 cups whole corn kernels (fresh, blanched or canned and drained)

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Directions
Preheat cast iron skillet or corn stick mold in a 425
degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do
not overmix. Remove baking dish from oven and grease with vegetable spray or
brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and
20 minutes for loaf or cake.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved