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Buttermilk Cornbread

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    1/2 cup  unsalted butter melted and cooled slightly
    1 cup  all-purpose flour
    1 cup  yellow cornmeal, (or polenta)
    1/4 cup  brown sugar, (or white granulated sugar)
    1 teaspoon  baking powder, (optional: yields a fluffier cornbread)
    1/2 teaspoon  baking soda
    1/4 teaspoon  salt
    1 cup  buttermilk shake before measuring
    1/4 cup  honey
    2 large  eggs

Preheat the oven to 400F and position a rack in the middle. Lightly grease a 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
Make a well in the center and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
If you don't have buttermilk, you can make your own! Add 1 tablespoon of white vinegar (or fresh squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be use). Mix together and let sit for 5 minutes. Done! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.

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