Buttermilk Cornbread

• 1 c. unbleached flour
• 1 c. yellow corn meal
• 3 tsp. baking powder
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 1/2 c. buttermilk
• 2 eggs
• 1/2 c. butter, melted
• 1/2 generous tsp. baking soda
• 1 Tbsp. butter (for baking dish)

1. Preheat oven to 425u0b0.
2. In large bowl mix corn meal, flour, baking powder and salt.
3. Pour buttermilk into a 1-quart measuring cup.
4. Add eggs and beat with a fork.
5. Add melted butter and soda. Just before you are ready to bake, put lump of butter in 9-inch square pan or No. 10 cast-iron skillet.
6. Put in oven to melt. Combine dry ingredients with buttermilk-egg mixture until just blended.
7. Mixture should thin enough to pour.
8. You may need to add more buttermilk.
9. Bake 15 to 20 minutes until light golden brown on top.
10. Serve hot with butter.

flour, yellow corn meal, baking powder, sugar, salt, buttermilk, eggs, butter, generous, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905285 (may not work)