Cornbread

1 cup all purpose flour
1 cup cornmeal
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/4 cups buttermilk
1/2 cup (1 stick) butter

1. Preheat the oven to 350˚.

2. Mix all the dry ingredients thoroughly in a medium sized bowl.

3. Beat the 2 eggs in a medium bowl. Add the buttermilk, and mix well.

4. Melt the butter in the casserole or cast iron skillet that your planning on cooking your cornbread in.

5. Either let your butter cool so it does not cook the egg when mixing or temper the butter into the egg mixture whisking continually. Mix the butter into the egg/buttermilk whisking thoroughly.

6. Mix the wet ingredients into the dry ingredients. It will not hurt to have small lumps, they will break upon cooking. If you mix the ingredients too much the bread will be heavy and tough. Let the mixture rest for about 5 minutes.

7. Use a 8x8 glass dish or equivalent. It has been greased by melting the butter in it and swirling the butter around. Pour the batter in on top of butter. Cook in 8x8 glass dish for 30 minutes. Check with a wooden toothpick, stick it in the center, if it comes out clean the bread is finished. I like the bread to pull from the sides of the dish.

** If you use a cast iron skillet to cook the cornbread, preheat it and pour the cornbread dough into the hot skillet. Cook for 20 minutes. Check with a wooden toothpick, stick it in the center, if it comes out clean the bread is finished. I like the bread to pull from the sides of the dish.

Enjoy!

Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you.