MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cornbread With Corn Kernels
 Categories: Breads, Grains, Vegetables, Dairy
      Yield: 8 Servings

  1 1/2 c  Corn meal
    1/2 c  All-purpose flour
      1 tb Sugar (optional)
  1 1/2 ts Baking powder
      1 ts Salt; scant
    1/2 ts Baking soda
      1 c  Corn niblets; canned or
           - thawed, drained *
    1/2 c  Bell pepper; diced
           - (optional) *
  1 1/2 c  Buttermilk; well shaken
      1 lg Egg
      6 tb Butter; melted, divided

  Set the oven @ 400 F/205 C.

  Place a cast-iron skillet in the oven to heat for 10 minutes.

  In a large bowl, combine the cornmeal, flour, sugar, if using,
  baking powder, salt, and soda. Whisk to blend ingredients
  thoroughly. Stir in the corn kernels.

  * I added the bell pepper first when I used a small can of Green
  Giant Mexicorn. I liked the slight bitterness the bell pepper
  added - so I kept it in and modified the recipe. -- UDD

  In another bowl, whisk the buttermilk and eggs together until well
  blended. Whisk in 4 tb the melted butter.

  Carefully take the hot skillet out of the oven and set it on a
  rack. Add the remaining 2 tb butter to the skillet. Swirl the pan
  slightly to cover the bottom with the butter.

  Combine the dry ingredients with the buttermilk mixture until
  blended.

  Pour the batter into the pan and return the pan to the oven.

  Bake the cornbread for 23 to 26 minutes, or until it is golden
  brown and crusty along the sides.

  Serve and enjoy!

  Recipe by Diana Rattray

  Recipe FROM: https://www.thespruceeats.com

  Uncle Dirty Dave's Kitchen

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