02 Feb SKILLET CORN BREAD WITH CHILI SAUCE AND CHIVES

1 cup all purpose unbleached flour

¾ cup stone-ground yellow cornmeal

2 absolutely level teaspoons baking powder

½ level teaspoon baking soda

1 teaspoon salt

4 tablespoon unsalted butter, melted

1 large egg

1-1/4 cups buttermilk

1 tablespoon good honey

1 teaspoon hot chili sauce

2 tablespoons minced fresh chives

¼ minced bell pepper – any color you desire

Extra butter

1. Preheat oven to 400 degrees.
2. In bowl of a food processor, put flour, cornmeal, baking powder, baking soda and salt, and process briefly to combine.
3. In a medium bowl, whisk together the melted butter, egg, buttermilk, honey and chili sauce. Add chives and pepper, and then stir in flour and cornmeal mixture.
4. Briefly heat a buttered 8-inch black iron skillet, then pour in corn bread batter.
5. Bake for 35 minutes until golden.
6. Cool for 5 minutes, and then turn out onto a plate and cut into wedges.       Serve immediately with butter.