1 cup buttermilk, at room temperature
1/4 cup butter, melted and cooled slightly
1 1/2 cups cornmeal
1 cup flour
1/2 cup sugar
2 teaspoon baking powder
1/4 cup finely diced country ham
Preheat oven to 350. Grease an 8×8 inch baking pan. Set aside.
Combine the milk, butter, and egg together in a large bowl or bowl of a stand mixer and mix, using a mixer until well combined. Add the remaining ingredients and mix until just combined. Pour into prepared pan and bake 20 minutes or until a toothpick inserted into the center of the pan comes out clean or with just one or two moist crumbs. Cool in pan, on wire rack.
I made this to go with Brunswick Stew. It’s a good, lightly sweet cornbread with a lot of savory notes thanks to the country ham. Take care to dice it finely and cut across the grain to avoid any chewiness.