a little of each

This partners perfectly with Mama’s Yummy Chile.

Ingredients

1 cup unbleached all-purpose flour

1 cup yellow cornmeal

¼ cup sugar

1 tsp baking powder

½ tsp salt

2 eggs

1 cup buttermilk

4 tsp unsalted butter, melted

Directions

Combine first five ingredients in a large bowl. In another bowl, mix eggs, buttermilk and butter. Add to dry ingredients and stir until all ingredients are just blended. Take care not to overmix. Pour batter into a greased 9-inch springform pan or deep pie plate. Bake in a preheated 400-degree oven for about 25 minutes, until golden around the edges and a cake tester comes out clean. Let stand 15 minutes before cutting in wedges to serve.

Variations:

1 cup finely chopped pecans

1 cup blueberries

1 cup grated cheddar cheese

1 cup fresh or frozen (thawed) corn kernels

½ cup canned pumpkin puree and ½ cup toasted pine nuts

½ cup diced green chiles, ½ tsp. ground cumin and ½ cup grated jack cheese