Dr. Michael's Yeasted Cornbread

Ingredients

• 1 cup warm buttermilk
• 2 tablespoons active dry yeast
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/4 cup butter, melted

Directions

1. In a small bowl, combine the buttermilk and yeast and stir until the yeast is dissolved.
2. In a medium bowl, combine the cornmeal, flour, and salt. Add the melted butter and the buttermilk mixture and stir until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.
4. Grease a 9-inch round baking pan. Place the dough in the pan and press it into the bottom and up the sides. Cover the pan with a damp cloth and let the dough rise in a warm place for about 30 minutes, or until it is doubled in size.
5. Preheat the oven to 375 degrees F. Bake the cornbread for 25 to 30 minutes, or until golden brown.
6. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Interesting Facts

• This recipe was created by Dr. Michael O'Brien, a professor of nutrition at the University of Arizona.
• Cornbread is a traditional food in the American South and the Midwest.
• Cornbread is usually served with butter and honey or with a bowl of chili or soup.