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Buttermilk Cornbread

• 1 C Unbleached all purpose flour

• 1 C Medium grind yellow corn meal

• 1/4 C Sugar

• 1 T Baking powder

• 1/2 t Kosher salt

• 2 large Eggs

• 1 C Buttermilk

• 4 T Unsalted butter, melted (1/2 stick)

• 1 T Solid shortening or butter

Preheat oven to 425 degrees.

Preheat a 9 inch cast iron skillet in the oven for at least 5 minutes.

In a large bowl, whisk together flour, corn meal, sugar, baking powder and salt.  In another bowl, combine the eggs, buttermilk, and melted butter.  Add the dry ingredients to the wet ingredients and stir with a large spatula.  Use only enough strokes (15 - 20) to just blend ingredients.

Take the preheated cast iron skillet and grease with solid shortening (or butter).  Swirl to cover bottom.  Pour in the batter and return to the oven.  Bake until the top is dry to the touch and the edges are browned (about 25 minutes).  The bread should separate from the sides of the pan and a tester should come out clean.  Let the bread rest for a few minutes before serving.

Yield:  6 servings