Buttermilk Cornbread

These past two weeks have been very cold and icy. This weekend beans and cornbread helped take off the winter chill. Here is my cornbread recipe.

4 eggs
1/2 cup sugar
2 cups all purpose flour
4 tsps baking powder
1 tsp baking soda
1 1/3 cup yellow cornmeal
1 tsp salt
2 cup lowfat buttermilk
1/2 cup of melted butter

Preheat oven to 375F.

Whisk the egg and sugar together. In a separate bowl, mix all the dry ingredients. Melt the butter and set aside to cool.

Add the dry ingredients, alternating with the buttermilk...whisking in between to mix everything evenly.

Mix in the melted butter at the end.

Pour into a greased (I use pan spray and dust it with flour) glass cake pan. Bake at 375F about 28 minutes until sides come away from the pan, the bread starts to brown and crack. Turn the oven to broil to brown the top for about 3 minutes or so (optional).

This cornbread is nice and moist, and sweet but not too sweet. It slices into 12 good sized pieces. Nice for a larger family. The recipe can be cut in half and baked in an iron skillet for 20 minutes or until done.