Ingredients:
- 6tb melted butter
- 1c cornmeal
- 3/4c flour
- 1tb sugar
- 1-1/2ts baking powder
- 1/2 ts baking soda
- 1/4ts salt
- 2 large eggs, beaten
- 1-1/2c buttermilk
Method:
- Preheat oven to 425F. Grease a 8inch casserole dish.
- Combine dry ingredients in a large bowl and mix to combine.
- In a separate bowl, combine all the wet ingredients. Fold the wet mixture into the dry mixture until it is well incorporated. Little lumps are ok.
- Bake until a tester comes out clean (toothpick or knife inserted into the center), about 20-25 minutes. Let cornbread cool for a while until serving as it will fall apart readily if you try to serve it hot.