adapted from the Tassajara Bread Book
1 cup cornmeal
1 cup flour
1 tsp salt
1 1/2 tsp baking soda
2 Tbsp butter
3 eggs
1 cup buttermilk (or milk)
1/3 cup olive oil
1/2-1 cup grated cheddar or jack cheese (optional)
1/3 cup chopped roasted and seeded hot peppers (like Hungarian wax peppers or jalepenos)
Heat oven to 400 and preheat cast iron skillet in oven. Combine dry ingredients, then add wet ingredients and stir. Melt butter in skillet, then pour batter into hot pan. Bake for 25-30 minutes, until golden. Invert onto a cooling rack; eat hot or cool.
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1 comment:
could use a bit more salt (I used kosher salt). Hot peppers were great, but would also be good with fresh or frozen corn kernels, or honey.
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