Black Pepper Corn Bread
- 1 cup plus 2 tablespoons plain cornmeal, divided*
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 3/8 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 3/4 cups buttermilk
- 2 1/2 tablespoons butter, melted
- 1 large egg
- 1/4 teaspoon freshly cracked black pepperc
1.Preheat oven to 450º.
2.Butter a 9-inch round cake pan and coat the inside with 2 tablespoons cornmeal; set aside.
3.Sift flour, sugar, baking soda, baking powder, and salt into a mixing bowl. Sift in remaining 1 cup cornmeal.
4.In another bowl, beat buttermilk and egg together with melted butter.
5.Fold dry cornmeal mixture into liquid mixture, using a few quick strokes and being careful not to overmix. Pour batter into the prepared pan. Sprinkle with cracked black peppercorns.
6.Bake for 25 to 30 minutes until cornbread is golden brown and is pulling away from sides of pan.
Note: *If plain cornmeal is not available, use self-rising cornmeal mix. Increase the cornmeal to 1 1/2 cups (plus 2 tablespoons for dusting the pan), reduce the flour to 1 tablespoon and omit baking soda, baking powder, and salt.