I make this recipe with Hodgson Mills whole grain yellow corn meal. I have also had it work with King Arthur whole grain corn meal. Common degerminated corn meals have problems because they do not absorb liquid readily. Also, if you are using a baking powder that contains soda (sodium bicarbonate), you will need to adjust the amount of baking soda you use. Too much soda, and the bread has a harsh soda taste, too little, and it is sour. If you are using a cast iron pan, it needs to be preheated in a 425 degree oven. I spray my iron molds with Pam just before the batter is poured in. The oil can burn if the pans are greased before preheating. Mix together the butter milk and corn meal. Stir in the salt, baking powder, sugar and oil. If the batter is too thin, add the potato flour. Just before pouring the batter in the pan, sprinkle the baking soda over the batter, then beat it in thouroughly. Spoon the batter into muffin cups or iron corn-bread molds. Bake 18 minutes at 425 degrees. If using iron pans, remove the bread from the baking pan immediately after it comes from the oven, as the steam given off will rust the pan. This recipe nicely fills a lodge iron bisquit mold (seven cups) or nine convential muffin cups.

8/4/2003, C. Fehrenbach