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Skillet Pinon Corn Bread

1/4 cup butter, melted
2 tablespoons canola oil or vegetable oil
1/4 cup warm water
1/2 cup buttermilk
2 eggs

1 1/4 cups cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup pinon nuts, toasted
1/2 cup fresh corn kernels, roasted
15 fresh sage leaves, chopped
1 small onion, diced

Preheat the oven to 400 degrees F.

Whisk together the butter, oil, water, buttermilk, and eggs in a
mixing bowl. Set aside. Combine the dry ingredients and sift into
a separate mixing bowl. Add the dry ingredients to the wet
ingredients and mix until completely incorporated. Stir in the
pine nuts, corn kernels, sage, and onion until incorporated. Coat
a 10-inch ovenproof cast iron skillet with softened butter (about
2 tablespoons) and heat in the oven for 5 minutes. Remove the hot
skillet and pour the batter into it. Bake for 18 to 20 minutes,
or until a paring knife or toothpick comes out clean when inserted
in the center. Remove the skillet from the oven and let cool
slightly. Serve out of the skillet.

Yield: 12 to 14 servings


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