Cornbread

[theresa]

While I'm not a big bread person, I do like a good cornbread occasionally during the winter months. Try baking this one in a cast iron skillet.

2 cups cornmeal (stone ground if available)
1 cup Masa Harina (Mexican-style corn flour used for tortillas)
3 eggs, beaten
2 cups buttermilk (or 2 cups milk, plus 2 tablespoons vinegar)
1 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon soda
1/3 cup olive oil
1 tablespoon turbinado sugar
2 tablespoons butter

Directions:
Preheat oven to 425 degrees. Mix together eggs and milk in a medium-sized mixing bowl. In a separate bowl, combine dry ingredients and cut in oil with a pastry blender, stir into egg mixture. Melt butter in a 10 inch cast iron skillet in the oven. Remove skillet from oven and pour batter into hot skillet (batter should sizzle).

Bake at 425F degrees for 30 minutes. Turn and bake approx 20 minutes more or until done. Enjoy with a zesty chili or black bean soup. I haven't tried this yet but I bet using coconut oil in lieu of the olive oil would be a tasty change.