Combine the cornmeal, flour, sugar (if using), salt, baking powder, and baking soda in a large bowl and stir to blend.
In a separate bowl, lightly beat the egg. Add 1/2 cup of the milk and whisk until mixed, then add the buttermilk and whisk until mixed.
Preheat the oven to 350ºF.
Melt the butter in a medium cast-iron skillet over medium heat. Pour the liquid ingredients over the dry ingredients in the bowl. Pour the corn bread mixture into the skillet, then add the remaining milk without stirring. Bake for 25 minutes. Serve warm.
Serves: 6 - 8
—From America's Best Ribs by Ardie A. Davis and Paul Kirk/Andrews McMeel Publishing read book review and get more recipes
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