Snow Storm Cornbread

I decided to roast a turkey over the weekend for a variety of reasons – the local supermarkets were sold out of chickens, keeping my oven on for 2 1/2 hours made for a toasty kitchen, plus The Boy and Plywood the Cat love turkey! I chose to make a cornbread stuffing, but first I’d need some cornbread. This cornbread is savory, unlike the sweet version in the box, and with the addition of celery, onion, and sautéed mushrooms – made for a nice side dish.

• 3/4 cup flour
• 3/4 cup cornmeal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoons baking soda
• 1 tablespoon granulated sugar
• 1/4 cup butter, melted
• 1 1/4 cup buttermilk
• 1 large egg
• 3 tablespoons vegetable oil – for pan

1. Preheat oven to 400º. Grease a 12 inch cast iron skillet with the vegetable oil. Place the skillet in the oven for 15 minutes so it gets hot.
2. In a large bowl, whisk the flour, cornmeal, salt, baking powder, baking soda, and sugar.
3. In a small bowl, poor in melted butter, buttermilk, then add the egg and mix it together. Pour the wet ingredients into the dry, using a wooden spoon combine them with about a dozen strokes – you don’t want to over mix.
4. Using an oven mitt, carefully remove skillet from oven.  Pour the batter into it and return it to the oven. Bake for 20 minutes, checking after 15 – the top should be a golden color.
5. Let cool on a wire rack for 10 minutes. Place a plate on top of the skillet, and using oven mitts – invert so the cornbread lands on the plate.