This partners perfectly with Mama’s Yummy Chile.
1 cup unbleached all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tsp baking powder
½ tsp salt
1 cup buttermilk
4 tsp unsalted butter, melted
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.
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