2 Tbsp butter
1 1/2 cup cornmeal (I use stone ground)
1 cup/5 oz flour
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
2/3 cup milk
2/3 cup plain yogurt
3 Tbsp oil
Preheat the oven to 400-degrees. Place the butter in a 10-inch skillet and place this in the oven to brown. Whisk together the cornmeal, flour, baking powder, sugar, salt, and baking soda. Whisk together the milk, yogurt, eggs, and oil. Pour the milk mixture into the cornmeal mixture and stir together until no big patches of flour remain but there are still lumps. Remove the skillet from the oven and place an oven mitt over the handle so you do not burn yourself. Pour the batter into the skillet and return the skillet to the oven. Bake for 15-20 minutes or until a toothpick inserted into the center of the bread comes out with just a few crumbs attached. Cool slightly and serve warm.
VEGAN NOTES: Use vegan margarine. Use 1 1/3 cups non-dairy soy milk and create buttermilk by adding 1 1/2 Tbsp vinegar and letting it sit for several (5-10) minutes. Use egg substitute of choice or make your own by combining 1 cup potato starch, 1/2 cup corn starch, 1/3 cup soy flour, 2 Tbsp baking powder, and 1 Tbsp xanthan gum. To reconstitute an "egg" measure 1 Tbsp + 2 tsp of this mix into a saute pan over medium heat. Cook, stirring occasionally, until it smells toasty. Combine with 1 Tbsp water and 1 tsp soy lecithin (a little extra element I learned from Crescent Dragonwagon's "The Cornbread Gospels"). Mix into the recipe as you would an egg.
GLUTEN NOTES: Use all-purpose flour substitute (you can make your own by combining 2 parts rice flour, 2 parts potato starch, 1 part millet flour, and 1/2 part tapioca flour) and be sure to weigh this because it is denser than the all purpose flour--you will probably need only 3/4 cups or so but I have not weighed this for precision. Add 1 tsp xanthan gum with the flour. Be sure to use gluten-free baking powder.
© Katherine C. Otterstrom, July 2012