Miss Kitty's Organic Skillet Cornbread

We love to have cornbread with our southern dishes and beans soups. Since we're now an organic family, I came up with these substitutions for an organic cornbread prepared the old-fashioned way, in an iron skillet. NOTE: I get most of the dry ingredients listed from Bob's Red Mill, as they are readily available where I shop.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 2 -3  teaspoons  organic canola oil
• 2  cups  organic grass-fed buttermilk
• 1  large  organic egg
• 1 3⁄4 cups  organic cornmeal (white or yellow)
• 1  teaspoon  aluminum-free baking powder (Rumford)
• 1  teaspoon  aluminum-free baking soda
• 1  teaspoon  kosher sea salt, fine ground
• 1 -2  pinch  organic turbinado sugar or 1 -2  pinch  unbleached cane sugar

• TOPPINGS

•  organic butter
•  raw tupelo honey (my favorite)
•  organic  preserves

Directions

1. Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
2. Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
3. Stir in baking powder, baking soda, salt, and sugar.
4. Pour batter into hot skillet.
5. Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
6. Serve with organic butter.