|4 T. Unsalted Butter (I Used Bacon Grease)||2 t. Baking Powder|
|1 t. Vegetable Oil (I Used Bacon Grease)||1 t. Salt|
|1 1/2 C. Stone-ground Cornmeal||1/4 t. Baking Soda|
|1/2 C. All-purpose Flour||2 Eggs, Lightly Beaten|
|1/4 C. Sugar (I used around 1/8 C.)||1 C. Sour Cream|
|(I added 1 C. Cream Style Corn)||(I added Jalapeno Peppers Chopped – To Taste)|
- Melt butter in a small saucepan over medium heat, swirling often until lightly bowned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.
- Preheat oven to 400 degree F. Rub an 8 inch cast-iron skillet with the oil; place in oven to heat.
- In a large bowl, combine cornmeal, flour, sugar baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. (I added the cream style corn and jalapeno peppers here) Pour batter into skillet. Bake until golden and a toothpick inserted into the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack and slice into wedges. Serves 8.
Per serving (not including my additions): 256 calories, 13g fat, 81mg chol., 5g prot., 31g carbs., 2g fiber, 436mg sodium