Preheat the oven to
Whisk together the melted
butter, oil, water, buttermilk, and eggs in a mixing bowl; set aside. Combine
the cornmeal, flour, baking powder and salt 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
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 18-20 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
Yields 12-14 servings
* To toast pine nuts,
place in a dry skillet over hot burner and stir constantly for 1-2
minutes or until golden in color.
Recipe is adapted
from Flavored Breads, Recipes from Mark Miller's Coyote Cafe.