Cookbook

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**Cornbread**

__Ingredients__
  * 6 tablespoons unsalted butter, melted, plus butter for baking dish
  * 1 cup cornmeal
  * 3/4 cup all-purpose flour
  * 1 tablespoon sugar
  * 1 1/2 teaspoons baking powder
  * 1/2 teaspoon baking soda
  * 1/4 teaspoon salt
  * 2 large eggs, lightly beaten
  * 1 1/2 cups buttermilk (can substitute with 1.5c regular milk and 1.5 tbsp white vinegar or lemon juice, and let sit for five minutes)


__Directions__

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
(I used an 8 inch cast iron skillet, preheated it with the oven, and buttered it just before adding the batter.)

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together briefly until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.


from: https://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe-1921711