Corn Bread
4 T butter
1 1/2 c cornmeal
1 c flour
2 t baking powder
1 t salt
1/4 t baking soda
1 1/4 c buttermilk
2 large eggs
Preheat oven to 450F. Place butter in 9” by 9” baking pan. Place in oven until butter just melts, 3 to 5 minutes. Tilt skillet to coat.

Meanwhile, in large bowl, combine cornmeal, flour, baking powder, salt and baking soda.

In medium bowl, beat buttermilk and eggs until blended. Add melted butter to buttermilk mixture, then add buttermilk mixture to flour mixture. Stir until flour is just moistened.

Pour batter into prepared skillet. Bake until golden at edges and toothpick inserted in center comes out clean, about 25 minutes.

Serve warm.
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