As Country as Cornbread

This is a great cornbread recipe if you are feeding a crowd. It is always a favorite sever with a big pot of beans. Cut recipe in half if you want a nice moist corn bread for dinner.

2.5 cups cornmeal I like the fine ground

1/2 cup sugar

1.5 cups all purpose flour

2 teaspoons salt

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup whole milk

2 cups buttermilk

4 eggs

Two cubes butter

Heat oven to 425 degrees. I use my 16 inch cast iron pan but if you aren’t feeding a crowd cut recipe in half and use 8 inch pan. Place pan in the oven with the two cubes of butter.

Whisk together dry ingredients, add milk buttermilk and eggs, mix together.

Once butter is melted take out the pan and pour melted butter into the batter, reserving about 3 tablespoons in the pan. Stir butter into the batter and pour back into the cast iron pan.

Reduce heat to 375 and bake for around 25 minutes, or until top is nice and golden. Remove and drizzle about 3 tablespoons of honey on top of the hot cornbread. Let set at least 15 minutes before slicing.