Title: Buttermilk Cornbread+
Categories: Bread
Yield: 8 Servings

2	c	All-purpose flour
2	c	Yellow cornmeal
1/4	c	-to 1/2 cup sugar (to taste)
1	tb	Plus
1	ts	Baking powder
1/2	ts	Salt
2	c	Buttermilk
1/2	c	Unsalted butter (1 stick) melted and cooled
2		Eggs

Preheat the oven to 375 degrees F.

Butter a 13 x 9 x 2 inch cake pan. Combine first 5 ingredients in a large bowl. Whisk buttermilk, butter and eggs in a medium bowl to blend. Gradually add the buttermilk mixture to the dry ingredients, stirring just till blended (batter will be very thick). Spoon batter into prepared pan. Place pan in HOT oven without delay as the cornbread may not rise well, otherwise. Bubbles once burst may be lost forever! Bake till the top is a light golden brown and tester comes out clean, about 30 minutes. Cool.

NOTE: You can substitute 2 cups water for the buttermilk and add 8 tb. buttermilk powder. It works just fine.

Recipe revised for Burt Ford.

Mary Riemerman. ReU/L to NCE by Burt Ford 2/97.

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