Pain de Maïs d’Herbe de Fromage de Jambon - now doesn’t that look and sound better?! But really what I made was buttermilk cornbread with herbs, cheese and ham.
Start with 4 large eggs, beaten.
Add one cup cultured buttermilk.
Add 2 TBSP melted butter.
Add about 1/3 cup olive oil.
Mix well and add 2 cups cornmeal (yellow only please! – you do not want anemic looking cornbread!) ,
1 1/2 cup all purpose flour,
and 1 TBSP baking powder and 1/2 tsp baking soda
Salt and pepper to taste…
Mix well and add 1 cup graded cheese – whatever kind you like. This is cheddar and jack.
Dice a “hunk of ham” -whatever you think is enough…this ended up being probably 2 cups.
Add herbs of your choice, I chose chives…cause I love ‘em!
Pour into a HOT, greased cast iron skillet or other prepared baking dish. I prefer cast iron for cornbread. And if you heat it before pouring in your batter, it gives you that crunchy dark crust on the bottom and sides!
Bake at 400 for about 30 minutes or until it tests done. And Viola!! Supper! Quick and easy and yummy!
Update on Husband: He landed in Paris, is on the way to his hotel and will call when he gets there and give me all his ticket information. I believe I can get him on an earlier flight home tomorrow and that would be great!