*Pat Conroy's Cornbread

Please note that Pat’s recipe is double the ingredients below for TWO cornbread loaves. I cut it in half for just one and it comes out perfect!

 1-1/2 cups white - or yellow cornmeal (I have used both and either is good)
 1/2 cup all-purpose flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 large egg, lightly beaten
 1-1/2 cups well-shaken buttermilk
 6 TABLESPOONS unsalted butter (3/4 of a stick), melted (there's that butter thing again!)

This is not a sweet cornbread so if you like a sweet cornbread, add about 2-3 tablespoons of sugar to the batter!

If you like a spicy cornbread, also add a handful of chopped jalapeno peppers!

1. Heat a well-seasoned 10-inch cast iron skillet in a 450 degree oven
2. Whisk together the cornmeal, flour, baking powder, baking soda and salt.
3. Add the egg, buttermilk and about 4 TBS of melted butter (leave about 2 TBS for the pan) and mix until blended well.
4. Remove the hot skillet from the oven and pour the remaining butter in the skillet.
5. Pour batter into the buttered skillet and bake in oven (or grille) until golden and a toothpick inserted in center comes out clean - about 15-20 minutes.

Enjoy! Check out The Pat Conroy Cook Book for more Southern dishes!