Buttermilk Corn Bread

• 2 cups white cornmeal
• 1 cup all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup (1/2 stick) butter, melted, cooled

1. Preheat oven to 450F.
2. Butter 9x9x2-inch baking pan.
3. Mix first 4 ingredients in large bowl.
4. Whisk buttermilk, eggs and butter in medium bowl to blend.
5. Stir buttermilk mixture into dry ingredients to blend (do not overmix).
6. Pour batter into prepared pan.
7. Bake until tester inserted into center comes out clean and top is golden brown, about 25 minutes.
8. Cool in pan.
9. (Can be prepared 1 day ahead.
10. Cover and let stand at room temperature.)

white cornmeal, flour, baking soda, salt, buttermilk, eggs, butter

Taken from www.epicurious.com/recipes/food/views/buttermilk-corn-bread-2773 (may not work)