Buttermilk Corn Bread

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cornmeal, yellow
  • 1/2 tsp Sea salt
  • 2/3 cup Sugar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 cup Buttermilk, low-fat

Found on recipesjust4u.com

Ingredients

• ½ cup unsalted butter, melted plus 2 tbsp more for the baking pans
• 1 cup of yellow cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 cup low-fat buttermilk
• 2 eggs

Directions

• Preheat oven to 425 degrees F (175 degrees C). Place 2 cornbread cast iron baking pans in the preheated oven for 15 minutes.
• Melt the butter in the microwave. Remove and stir in the sugar. Quickly add eggs and beat until well blended. Combine the buttermilk with baking soda and baking powder and stir into the mixture. Add the cornmeal, flour, and sea salt and mix until well blended and few lumps remain.
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.
• If you dont have these muffin pans, you can use an 8 inch pan, but preheat your oven to 375º and bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.