Corn Bread

Source: Saveur, November 2000

2 cups yellow or white cornmeal
2/3 cup flour
4 tsp baking powder
1.5 tsp salt
1.5 tsp sugar (optional)
1 2/3 cups buttermilk
4 eggs, well beaten
6 TB butter, melted

Preheat oven to 400 degrees.

Mix together cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Add buttermilk and eggs, and beat with a wooden spoon until thoroughly mixed. Add butter, and stir until just mixed.

Pour batter into a buttered medium cast-iron skillet or baking dish, and bak until golden,firm to the touch, and cracked on top, about 30 minutes. Set aside to cool.

Notes: Coarsely crumble this for cornbread-sausage stuffing.