Buttermilk Cornbread

This buttermilk cornbread recipe is easy and so moist and tasty.
Love it warm with lots of butter and preserves.
Make it as muffins, pictured, or in an 8 or 9 inch pan.

buttermilk cornbread
buttermilk cornbread

Ingredients;
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1 cup buttermilk, I use whole milk (see my “making buttermilk” recipe to make your own)
1 cup yellow corn meal
1 cup all purpose unbleached flour
1 TSP salt
1 TSP baking powder
1/2 TSP baking soda

Directions;
Preheat oven to 400. Line muffin cup pan with paper liners or brush pan with some of the melted butter. Mix the balance of butter with the milk and eggs. Set aside. Mix the dry ingredients and add to the milk-egg mixture. Only mix until blended, some lumps are ok. Do not over mix. Pour into buttered pan or fill muffin cups 2/3 full. Bake for 20-30 minutes, once tooth pick comes out clean.