Best Cornbread

• 1/2 cup unsalted butter (1 stick)
• 2 eggs
• 1 cup buttermilk or 1 cup milk and 1 T. white vinegar (skim milk works ok)
• 1 cup coarse, stoneground cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda

1. 1.Preheat the oven to 375 degrees and butter an 8x8" pan.
2. 2.Melt the butter in a small saucepan over medium heat. Continue cooking about 10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
3. 3.Whisk together the eggs and buttermilk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
4. 4.Whisk together the dry ingredients in a separate bowl.
5. 5.Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
6. 6.Pour into the pan and bake about 25 minutes until golden brown and a toothpick inserted in the center comes out dry.
7. 7.Serve forth while still hot, with lots of good sweet butter.

unsalted butter, eggs, buttermilk, coarse, sugar, salt, baking soda

Taken from www.epicurious.com/recipes/member/views/best-cornbread-50051373 (may not work)