Peppered Corn Bread
"John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread...."
INGREDIENTS
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canola oil for brushing
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2 cups stone–ground cornmeal
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1/2 cup all–purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 teaspoon freshly ground pepper
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2 large eggs lightly beaten
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2 cups buttermilk
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1/2 cup fat–free sour cream
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3 tablespoons unsalted butter melted
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