Cornbread

-LW

Adapted from Martha Stewart: http://www.marthastewart.com/859136/classic-cornbread

A basic cornbread recipe. I've cut the sugar down a lot from Martha's version because I prefer my cornbread more savory. I also like to bake it in an iron skillet to add a crunchy crust, but you can also just use a regular glass or metal pan.

Next time I'd like to try this one, since the proportions are different. Maybe it would yield a more crunchy crust in the iron skillet, as the recipe below didn't quite do that the way I wanted it to.

http://www.marthastewart.com/355583/skillet-cornbread

Ingredients
1/2 cup (1 stick) unsalted butter, melted

1 1/2 cups yellow cornmeal

1 cup all-purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon fine salt

1/2 teaspoon baking soda

1 cup buttermilk (or 1/4 cup buttermilk powder in dry ingredients and 1 cup water here)

3 large eggs

Directions
Preheat oven to 400.

Melt butter. Stir in water/buttermilk and eggs after butter has cooled.

Combine dry ingredients.

Pour egg mixture into dry ingredients and stir until just combined.

Pour into greased or buttered pan (9x9, 9x13, or 12 in. skillet all work) and bake for 15-20 minutes or until browned and inserted toothpick comes out clean.