Buttermilk Corn Bread
you'll need: 2-4 tbsp fat (bacon fat is super tasty, butter is fine), melted in a medium to large cast iron pan 3/4 cup stone ground corn meal 3/4 cup masa (or finely ground corn meal) 1/2 cup wheat flour 4 tsp baking powder 1/2+ tsp baking soda 4 tsp sugar 1/4 tsp salt 2 eggs plus one yolk 2 cups buttermilk optional: 1/2 cup corn kernels, diced jalapeņo if you like it spicy, chopped sweet peppers for colour...
Melt fat in one large or two medium oven-safe skillets.
Preheat oven to 375°F.
Mix all dry ingredients in a large bowl.
Mix in egg & buttermilk.
Add corn kernels or pepper bits if you want. If your veggies are extra moist, use a little less milk.
Pour the mixture into your pan(s) & bake for about 15 minutes (longer if it's deeper than an inch in the pan), or until a fork comes out of the center fairly dry -- remember it will keep cooking a bit after it comes out of the oven.