COMFORT
I PAIGE
GUINEA FLINT CORNBREAD By Betsy Johnsman
1 ½ c . Geechie Boy Mill Guinea Flint cornmeal 1 c . milk 1 c . buttermilk ½ tsp . baking soda 2 tsp . baking powder 1 tsp . salt 1 Tbsp . sugar 1 egg , beaten slightly 3 Tbsp . butter , melted
Preheat oven to 425 °. Place cast iron skillet in oven .
In an electric mixing bowl with paddle attachment , combine cornmeal , baking soda , baking powder , salt , and sugar .
In a small saucepan , bring milk to a simmer on stove . Slowly add milk to the mixing bowl set to medium-low speed . Scrape sides of mixing bowl and slowly pour in buttermilk . Once cooled , add egg until thoroughly combined .
Take hot cast iron skillet out of the oven and brush with butter . Mix the remaining butter into the cornmeal mixture . Add cornmeal mixture into hot cast iron skillet and return to the oven . Bake for about 40 minutes .
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