Cornbread
1 cup cornmeal
1 cup flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbsp. sugar
1/2 tsp. salt
2 eggs, whisked
2/3 cup buttermilk
2/3 cup milk
2 Tbsp. butter, melted
Preheat oven to 425 degrees. Grease a 9x9 cake pan. Whisk all the dry ingredients together in a bowl. Push the dry ingredients to the side of the bowl to make a well. Combine all the wet ingredients (except the melted butter) in a second bowl. Pour the wet ingredients into the “well.” Stir until the wet and dry ingredients are almost combined. Add the melted butter and stir until just combined. Pour the batter into the greased pan. Bake until the top is golden and lightly cracked (about 25 minutes). Serve hot.
Our comments: We wanted the perfect cornbread recipe. We stopped looking when we found this one. Perhaps it doesn’t have the “soul” of Lucy’s “Javalina Hog” cornbread (this southern specialty is only served at Mimi Nolan’s table), but we like the way it tastes.