From: A year in Bread
Flour 1 1/2 cups 355 ml 6 3/4 oz 190 gr
Cornmeal 1 1/3 cup 295 ml 6 3/4 oz 190 gr
Salt 1 1/2 tsp 8 ml 1/4 oz 7 gr
Sugar 2 tsp 10 ml ~1/2 oz 14 gr
Baking soda 3/4 tsp 4 ml 1/8 oz 3-4 gr
Baking powder 2 1/2 tsp 13 ml 3/8 oz 11 gr
Feta cheese crumbled 1/2 cup 20 ml 3 oz 85 gr
Chives fresh, chopped 1/4 cup 60 ml 1/2 oz 14 gr
Buttermilk 1 1/2 cup 355 ml 12 oz 335 gr
Butter 1/3 cup 80 ml 2 5/8 oz 75 gr
Preheat oven to 425F (220C).
If you are making this cornbread in a cast iron skillet or similar heavy dish, and I do recommend it, place it in the oven while it preheats. Otherwise, grease a 10″ round pan and set aside.
Place flour, cornmeal, salt, sugar, baking powder and baking soda in bowl and stir to combine. Add crumbled feta cheese and chopped chives and toss gently to coat.
Beat eggs lightly and combine with buttermilk. (If you don’t have buttermilk, put 2 tsp of white vinegar in a measuring cup, add milk to the 1 1/2 cup mark and let sit in a warm place for 5-10 minutes before using.)
If you are not using a preheated baking pan, melt the butter, let cool a bit and add to liquid ingredients.
Add the liquid ingredients to the flour mixture and mix gently until just combined.
If you are using a preheated pan, cut the butter into several pieces and toss them into the hot pan just before adding the batter. Otherwise, just add batter to pan and place in preheated oven.
Bake at 450° for 25-30 minutes, until golden brown. Turn out onto rack to cool for a few minutes before serving.