Quick and Easy Cornbread
 
 
Makes 1 8"x8" loaf
Ingredients
  • 1⅓ cups all-purpose flour
  • 1⅓ cups cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • ¾ teaspoon baking soda
  • 3 eggs
  • 1 cup buttermilk (see notes)
  • ½ cup milk
  • 3 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 350 degrees. Grease an 8" square baking pan.
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and baking soda.
  3. In a separate bowl, combine the eggs, buttermilk and milk; mix well.
  4. Add the wet mixture to the dry mixture and stir until just combined. Stir in the butter.
  5. Pour batter into the prepared pan and bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean. Let cornbread cool slightly before serving.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/quick-easy-cornbread/