Cornbread
This serves as a great side dish for chili, soup or any sort of barbecued meat.
Serves 8
1 cup cornmeal
1 1/2 cup buttermilk
3/4 cup flour
1 TBsp suagr
Big pinch of salt
2 large eggs
6 TBsp oil
1 1/2 tsp baking powder
1/2 tsp baking soda
Butter & honey for serving
In a medium bowl mix all dry ingredients and break up any clumps. In a small bowl mix wet ingredients until smooth then add into dry and combine. Pour into a heavily oiled cast iron skillet or 9 x 9 baking pan. Bake at 425 degrees for 20 minutes or until set in the middle. Serve with honey butter (stir softened butter together with honey). Enjoy.