Joy's Cornbread

I've tried many a cornbread recipe looking for something that's out of this world.  This one's buttery, a little crispy around the edges, sweet, moist, and goes perfectly with the chili recipe I just posted.  It suits me very well and makes me feel the way I want to feel when I'm eating cornbread (Picture: cowgirl Lynzie warming by a crackling evening campfire, trusty horse grazing nearby, chili steaming in my tin bowl, and me scooping a fat slice of cornbread out of the cast iron pot...).  Okay, maybe not all that, but it was very good.  It's taken right from the joyofbaking.com website.  If you haven't tried this site, take a look.  The recipes I've tried have all been solid.

4 Tab. butter, divided use
1 large egg
3/4 c. buttermilk (I loved honey flavored greek yogurt instead)
3/4 c. milk (I used almond milk successfully)
1 c. cornmeal, white or yellow
1 c. flour
1-2 Tab. white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preaheat oven to 400* with oven rack in center of oven.  Put 2 Tab. butter in an 8-9 inch cast iron skillet or baking pan/dish and place in oven for 5 minutes to melt while you make the batter.

Melt remaining 2 Tab. butter in a bowl in the microwave and set aside.

In another bowl, whisk eggs then buttermilk and milk together.

In another large bowl, whisk together cornmeal and remaining ingredients.  Make a well in center of dry ingredients and pour in the egg/milk mixture along with melted butter.  Gently stir, just to combine.  Batter should be thick but pourable.  Add more milk as necessary.

Removed preheated pan from oven and tilt pan to coat bottom and sides of pan with the melted butter.  Pour batter into prepared pan and bake 20-25 minutes or until top is golden and toothpick inserted comes out clean.  Remove from oven and cool on wire rack 10 minutes before serving.  Great served with honey.  Serves 6.