Recipe(tried): Marie Callender's Cornbread

MARIE CALLENDAR'S CORN BREAD

1 cup yellow corn meal
1 cup sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon sugar
1 1/4 cups buttermilk
1/2 cup unsalted butter, melted and cooled
2 each eggs, beaten

Preheat oven to 400 degrees F. Lightly coat a 9x5-inch loaf pan with cooking spray and dust with flour.

In a large bowl combine all the dry ingredients (first 5 ingredients). Using a fork stir until well blended. In a medium bowl, combine remaining ingredients and whisk until well blended.

Make a well in the center of the cornmeal mixture and pour in the buttermilk mixture. Stir until well blended. The batter should be slightly lumpy. DO NOT over mix. Spoon the batter into the prepared pan.

Bake on the middle oven rack until golden brown and the toothpick inserted in the center comes out clean, about 30-35 minutes. About 10 minutes before the end of the baking, using a knife, slash the bread lengthwise down the middle, about 1/4-inch deep. Return the bread to the oven to finish baking. Set on a wire tack to cool in the pan for about 15 minutes.

Servings: 4
Source: Ilene Chaix