Cornbread

Preheat oven to 375. Put the butter in a medium-sized ovenproof skillet (preferably cast iron) or an 8″ square or round baking pan and place it in the oven to heat until pan is hot and butter is melted, about 4 min. Combine dry ingredients in large bowl. In a smaller bowl, mix egg and milk. Pour melted butter from pan into egg-milk mix and whisk. Stir milk into dry ingredients. (if desired, mix in 2/3 c grated cheddar, 1/4 c chopped scallions –both white and green parts–and 1 tsp seeded and finely minced jalapenos then, right before baking, sprinkle another 1/4 c grated cheddar on top). Scrape batter into pan and spread evenly. Bake until bread is lightly browned and toothpick comes out clean, about 25 min. Cool on rack at least 10 min.

Butter 4 T unsalted
Cornmeal 1.25 c
Flour 3/4 c
Baking Powder 2 tsp]Kosher Salt 1 tsp
Sugar 2 T
Egg 1 large
​Milk 1.25 c (or use buttermilk or yogurt)