(Side note here: while I was working on this post, I told Dennis that I am really pleased with how I’ve been putting up the photos of the ingredients in this collage kind of way. I said it was like The Brady Bunch…or in this case, The Bready Bunch. Then we started singing the Brady Bunch theme song, but with cornbread-related things. It made me laugh. )
1 1/4 cups flour
1 1/4 cups cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 cups buttermilk
2 eggs
3 Tbsp. packed brown sugar
1 stick of butter, melted
Pre-heat the oven to 400°F.
In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and brown sugar.
Fold the wet ingredients into the dry ingredients, then fold in the butter.
Pour into an 8-inch ovenproof skillet (or an 8×8 inch glass dish, which is what I used) and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
