Buttermilk Corn Bread

This is a fantastic corn bread recipe.  Easy to make.  

It is from "The Food Nanny Rescues Dinner", pg. 241

9 servings

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup (1 stick) butter, melted

2 eggs, beaten

DIRECTIONS:

Preheat the oven to 350 degrees.  Grease an 8 x 8-inch baking pan or generously grease a 9-inch cast-iron skillet.

Combine the flour, cornmeal, sugar, baking soda, and salt in a large bowl.

Combine the buttermilk, butter, and eggs in a medium bowl and mix well.  Add to the flour mixture and stir just until blended.  Do not over mix.

Scrape the batter into the prepared pan and bake for 25 to 30 minutes, or until the top is golden brown and the center feels firm when pressed.

Serve with honey butter or maple butter.