rich corn bread

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 adapted from Jack Bishop, A Year in a Vegetarian Kitchen

Jack Bishop calls for a standard-issue square glass pan, I have done this, and it comes out fine, but using a pre-heated cast iron skillet with a clump of butter thrown in just before the batter makes it amazing. 

1 1/3 cups unbleached, all-purpose flour
2/3 cup coarsely ground, whole-grain cornmeal (anything local, or Bob's Red Mill, are great)
2-3 tablespoons sugar, to taste
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, divided (6 melted tablespoons for the batter, 2 solid tablespoons for the pan)
1 large egg
2/3 cup sour cream
1 cup milk

Place rack in middle of oven, place cast iron skillet on rack, and set oven to 400°, to preheat.
(Alternatively, butter an 8-inch square glass pan, and set aside until batter and oven are ready.)

In a medium bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.  In a 4-cup liquid measure, add milk and sour cream (measuring directly into the cup), then eggs, then whisk to combine.  Add 6 tablespoons melted butter (reserving remaining 2 (un-melted) for the skillet), and stir briefly to combine.  Add liquids to dry ingredients, and with a rubber spatula, stir just to combine, until no lumps remain.

Prepare skillet: add remaining two tablespoons butter to hot skillet, and return to oven for 1 minute, so that the butter melts. Pour batter into hot, buttered skillet, and return to oven.  (If using glass pan, pour batter into cold, greased pan, place in oven, then proceed as follows.)  Bake until edges are golden and pulling away, and center is domed slightly and just cooked through, about 25 minutes.  Cornbread is finished when a knife inserted at the center returns moist crumbs.

Serve with butter, honey, or homemade jam.

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enjoy!