Ingredients
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sodium bicarbonate
- 1/4 teaspoon salt
- 2 large eggs, gently beaten
- 1 1/2 cups buttermilk
Directions
Preheat the oven to 425 levels F. Gently grease an 8-inch baking dish.
Inside a large bowl, mix together the cornmeal, flour, sugar, baking powder, sodium bicarbonate. and salt.
Inside a separate bowl, mix together the eggs, buttermilk. and butter. Pour the buttermilk mixture in to the cornmeal mixture and fold together until there aren't any dry spots (the batter it's still lumpy). Pour the batter in to the prepared baking dish.
Bake before the top is golden brown and tester placed into the center of the corn bread arrives clean, about 20 to 25 minutes. Take away the cornbread in the oven and allow it to awesome for ten minutes before serving.
Recipe thanks to Paula Deen (TIE, pg. 45)
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