- If you don’t have buttermilk, you can use half and half and add 1 teaspoon of vinegar to sour the milk. Allow it to stand for 5 minutes before you use it. The recipe easily doubles to make a 9x13 pan.
- Makes 9 - 2-inch squares
- 1 cup cornmeal
- 1 cup flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 ¼ cup buttermilk
- ½ stick butter, melted and cooled
Preheat oven to 425 degrees. Grease an 8x8 or 9x13 pan (if you are doubling the recipe).
In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Add the remaining ingredients and mix until combined. Pour into baking pan and cook for 15-25 minutes or until the top is golden brown and a toothpick comes out with a few crumbs.
Remove and serve with honey butter.