Tuesday, April 29, 2008

Buttermilk Corn Bread

1 cup cornmeal
1 cup flour
2 tsp baking powder
1 tsp baking powder
3/4 teaspoon salt
3/4 cup buttermilk
2 tbs honey
1/4 cup melted butter
2 large eggs

Preheat oven to 425 degrees. Lightly oil a cast iron skillet and line bottom with parchment paper.

In a medium-size bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In another bowl, mix buttermilk, honey, butter and eggs. Pour the dry ingredient into the wet ingredients and combine.

Pour batter into skillet and bake for 30 minutes, until the top is golden brown. Test cornbread by sticking a toothpick in the center. If it comes out clean, it's done.

No comments: