Buttermilk Cornbread

Buttermilk Cornbread

1 cup cornmeal
1 cup flour
2 tsp. baking powder
½ tsp. baking soda
2 Tb. sugar
½ tsp. salt
2 eggs, beaten
2/3 cup buttermilk
2/3 cup milk (powdered milk works fine)
2 Tb. butter, melted

Mix the dry ingredients and add the liquids. Don’t stir the batter too much. Pour into a 9x9 pan and cook for 20-25 minutes in a 400-degree oven. You can grease the pan and put it in the oven for about 10 minutes to get hot before you pour in the batter. This makes a nice crust on the edge of the  cornbread—nice unless your children don’t eat any crusts. This recipe also works as cornbread muffins, which you would bake for about 15 minutes.

Becky's Note: I bake cornbread at least twice a month.  I have been on a quest to find a recipe that is good and doesn't turn into a crumbly mess in the dining room (cue picture of floor covered with cornbread after 6 children eat dinner).  I think I have found it.  This cornbread is good--dense, moist, with that perfect crunchy crust!  We may eat it more than two times a month.