Corn bread recipe from YouTube Extravaganza

Robin and I were asked to share the recipe for the cornbread we brought to Monday's YouTube Extravaganza.  Here it is!

---

Skillet Piñon Corn Bread

Ingredients:

• 1/4 c butter, melted
• 2 tbsp canola oil or vegetable oil
• 1/4 c warm water
• 1/2 c buttermilk (we used yogurt)
• 2 eggs
• Dry ingredients
• 1 and 1/4 c cornmeal
• 3/4 c all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 c piñon nuts, toasted (pine nuts)
• 1/2 c fresh corn kernels, roasted
• 15 fresh sage leaves, chopped (we used some dried, as we had no fresh)
• 1 small onion, diced

Instructions:

1. Preheat the oven to 400ºF.
2. Whisk together the butter, oil, water, buttermilk, and eggs in a mixing bowl.  Set aside.
3. Combine the dry ingredients and sift into a separate mixing bowl.
4. Add the dry ingredients to the wet ingredients and mix until completely incorporated.
5. Stir in the pine nuts, corn kernels, sage, and onion until incorporated.  (We also put in some Mexican cheese at this point.)
6. Coat a 10-inch ovenproof cast iron skillet with softened butter (about 2 tbsp) and heat in the oven for 5 minutes.
7. Remove the hot skillet and pour the batter into it. (We put in 1/2 the batter, then put in some chopped roasted poblano peppers, then put the other half of the batter in.)
8. Bake for 18-20 mins (ours was much longer but Alice's oven is a little cool) or until a paring knife or toothpick comes out clean when inserted in the center.
9. Remove skillet from the oven and let cool slightly.
10. Serve out of the skillet.

Yield: 12-14 servings.

From Flavored Breads: Recipes from Mark Miller's Coyote Café.  By Mark Miller, Andrew MacLauchlan and John Harrison.  Ten Speed Press, Berkeley CA (1996).  Recipe on p. 15.