Buttermilk Cornbread Recipe
- 1 cu. unsalted butter, melted
- 4 large eggs, (room temperature) beaten slightly
- 2 cu. buttermilk
- ¾ – 1 cu. honey
- 2 cu. yellow cornmeal
- 2 cu. Marias River Farms’ white whole wheat flour
- 4 tsp. baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ – ½ cu. butter, melted (for use after cornbread is baked)
Preheat oven to 375F. Combine melted butter, beaten eggs, buttermilk, and honey in a large bowl. In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Slowly incorporate into the buttermilk mixture until moistened, then whisk thoroughly. Allow batter to rest for 10 minutes before pouring into pan. Grease a 13X9 inch glassware pan and pour the batter in. Bake in preheated oven for 30 – 35 minutes or until a toothpick comes out clean. Cover edges with foil if they start to brown too quickly. A decrease in oven temperature may be needed as well. As soon as bread is out of the oven, brush the melted butter over the top with a basting brush, cut and serve.
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