Dairy Desperado: Buttermilk Cornbread

Generally after a party, the host is left with an abundance of beer or hummus dip (or at least that's how it is here in the desert).  Well, after a recent brunch party I'd hosted, I was left with an assortment of dairy products.  Desperate for them not to reach their expiration date unused, I was on a hunt for some lactose-intensive recipes.  This buttermilk recipe is a variation on a few recipes I found, and while it's not exactly the healthiest variation, it certainly kept my buttermilk bounty from meeting the trash bin.

Buttermilk Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
2 tablespoon half and half
1/3 cup canola oil
3/4 cup whole kernel corn, drained (if canned)

Set oven to 400 degrees and grease an 8x8 inch metal pan.  In bowl combine flour, cornmeal, sugar, baking powder, salt and baking soda.  In separate bowl whisk together egg, buttermilk, half and half and oil.  Gently fold in corn.  Spread in pan and bake for 15-18 minutes.  Let cool 10 minutes, then use butter knife to loosen edges from pan.  Turn pan over and gently tap bottom to release cornbread.  Pin It