This recipe is very moist and delicious fresh out of the oven served with real butter and honey. The difference in this recipe is the buttermilk. I've tried other cornbread recipes, but none with buttermilk.
6 tablespoons unsalted butter, melted
1-1/2cups buttermilk
2 large eggs, lightly beaten
1 cup cornmeal
3/4 cup flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon salt
Preheat oven 425 degrees
Lightly grease 8 inch baking dish
In a large bowl, combine cornmeal, flour, sugar, baking powder, soda and salt.
In a separate bowl, mix together eggs, buttermilk, and butter. Pour buttermilk mixture into cornmeal mixture and fold together until there are no dry spots. Do not over mix. Pour into prepared dish.
Bake 20 to 25 minutes.
Remove from oven and cool 10 minutes. Cut and serve with butter and honey.
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