Buttermilk Corn Bread
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INGREDIENTS 2 cups yellow cornmeal
1 cup all-purpose flour, sifted
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, chilled and diced
1-1/2 cups buttermilk
3 large eggsPreheat oven to 400 degrees. Butter bottom of a 9 x 9 x 2-inch baking pan.
Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan.
Bake until cornbread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (This can be prepared 1 day ahead. Cover and let stand at room temperature).
NOTE - I use my gram's cast iron skillet for my cornbread, but it's up to you.