Moist Northern Cornbread (Cornbread Buttermilk)

• 1 1/4 cups yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 tablespoons powdered cultured buttermilk
• 2 eggs
• 1 1/3 cups milk
• 3 tablespoons warm melted butter

1. Preheat oven to 425 degrees.
2. Melt butter in the microwave. Set aside to cool.
3. Mix together dry ingredients in one bowl.
4. Mix together milk and eggs in a second bowl.
5. Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
6. Fold in warm, melted butter.
7. Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
8. Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!

yellow cornmeal, allpurpose flour, sugar, baking powder, baking soda, salt, powdered cultured buttermilk, eggs, milk, butter

Taken from www.food.com/recipe/moist-northern-cornbread-cornbread-buttermilk-260739 (may not work)