I bought some beautiful local cornmeal and I would like to try a different recipe. Anyone willing to share theirs?
Berry Cornbread: from The New Moosewood Cookbook
Butter, for the skillet
1 cup cornmeal
1 cup durham flour or any flour you have on hand
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or yogurt (I used vanilla yogurt)
1/4 cup honey or maple syrup
3 tablespoons melted butter
1 1/2 cups fresh blueberries, blackberries or cranberries
Preheat the oven to 350 degrees F. Grease a 9- or 10-inch cast-iron skillet with butter. Be generous. Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including honey or maple syrup) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan. Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. Serve hot, warm, or at room temperature.