My current work in progress:

Seaforth designed by Alice Starmore, knit in British Breeds 5-ply Guernsey Wool on US 3 needles.



3/4 cup cornmeal

1 cup all-purpose flour

3/4 tsp salt

3 tsp baking powder

1/2 tsp baking soda

3 Tbl butter

1/4 cup minced onion

1 4.5 oz can chopped green chilis, drained

1/2 cup frozen corn kernels. thawed

1/2 cup shredded cheddar cheese

1 cup buttermilk

1 large egg, lightly beaten.

Preheat oven to 425 degrees F. Grease an 8-inch square pan.

Sift dry ingredients together in a large bowl.

In a small skillet, melt the butter and add the onion. Cook over low heat until the onion is transluscent. Remove from heat and set aside.

Combine the chilis, corn, and cheese in a small bowl, and add the mixture to the dry ingredients along with the butter and onion mixture, buttermilk, and egg. Stir together quickly until just combined and pour into prepared pan.

Bake in a 425 degree oven 20-25 minutes until the cornbread is light golden brown on top and pulls away slightly from the sides of the pan.

Cool in the pan on a rack for 15 – 30 minutes before cutting into squares and serving.