oven to 450
a 9-inch cake or pie pan and dust with cornmeal
together flour, sugar, baking powder, baking soda and salt.
Add cornmeal and sift again.
buttermilk and eggs. Combine the wet ingredients with the
dry ingredients. Gently add the butter and stir until just
the batter into the prepared pan.
for 25 - 30 minutes or until golden brown.
The original recipe calls for sprinkling the batter with
cracked pepper before putting it into the oven.
recipe produces a very light and fluffy cornbread..