Southern Cornbread

• ACTIVE: 15 min l TOTAL: 45 min l SERVES: 4 to 6
• 5 tablespoons unsalted butter, plus more for the pan
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk (shake before measuring)
• 2 large eggs
• Photographs by Yunhee Kim

1. Preheat the oven to 425 degrees F and position a rack in the middle.
2. Butter an 8-inch-square baking pan.
3. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove.
4. Set it aside to cool.
5. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
6. In a large bowl, whisk together the buttermilk and the eggs.
7. Add the melted butter.
8. Add the flour-cornmeal mixture and stir just until combined.
9. Pour the batter into the pan.
10. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes.
11. Cool for about 10 minutes before serving.

unsalted butter, flour, yellow cornmeal, baking powder, baking soda, kosher salt, buttermilk, eggs, kim

Taken from www.foodnetwork.com/recipes/southern-cornbread.html (may not work)