By Bruce Neyers

Thursday 23rd April, 2020

Ingredients:

1 cup yellow corn meal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter melted and cooled, plus ½ tablespoon of butter for greasing the pan
1½ cups buttermilk
2 eggs

Preparation:

Preheat oven to 425 degrees.

In a large bowl sift together the flour, sugar, baking powder, baking soda and salt.  Add the corn meal.

Whisk together the eggs and buttermilk

Add the eggs and buttermilk and melted butter to the dry ingredients. Combine until just blended, do not over mix.

Five minutes before baking the cornbread, put the cast-iron skillet in the oven to warm. I prefer one that is 8-9” in diameter, about 1½” deep

Pour the batter into a lightly buttered cast-iron pan.

Cook until the cornbread begins to brown on top about 20 to 25 minutes.