Buttermilk Cornbread

This cornbread is rich and moist. Use 1/3 cup honey for a sweeter bread. Serve it with Black Bean Vegetable Chili or Stewed Pinto Beans.

INGREDIENTS:

• 1/2 cup butter or vegetable oil
• 5 medium eggs
• 2 cups buttermilk
• 1/4 to V3 cup honey
• 3/4 cup unbleached flour or whole wheat pastry flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups coarse’grind cornmeal (available at food coops and natural food stores)

INSTRUCTIONS:

1. Preheat oven to 350°.
2. Melt butter. In a mixing bowl, beat eggs until light. Add buttermilk, honey, and melted butter.
3. In a separate bowl, combine dry ingredients. Beat the dry ingredients into the wet mixture until smooth.
4. Grease a 9 x 13-inch pan. Pour batter into pan and spread evenly. Bake for 30 to 35 minutes.
5. Test with a cake tester or touch lightly in the center. The bread should spring back.