We like ours made with stoneground non GMO cornmeal and no wheat flour.

I mixed this up tonight and wanted to remember what I did:

Start heating a cast iron pan in a 400 oven.

  • 2 cups stone ground corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 cup melted butter
  • 2 eggs
  • 1 cup buttermilk

Stir the dry ingredients together in a batter bowl.

Stir the buttermilk, eggs and melted butter together in a smaller bowl then dump that mixture into the dry ingredients and stir together.

When the oven comes to temp, toss about 2 tablespoons of butter into the pan and let it melt. Pour the batter over the melted butter and let the cornbread bake until done about 15 minutes.

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