serves 8
INGREDIENTS:
1 stick unsalted butter, chilled and cubed
2 cups yellow cornmeal
3/4 cup flour
6 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk (or use 1 tablespoon of lemon juice combined with whole milk to make 1 cup = 1 cup buttermilk)
1/3 cup sour cream
2 large eggs
Preheat oven to 400 degrees and grease a 9x9 baking dish. Blend the dry ingredients and add the butter. Cut in the butter using a fork or pastry cutter (or you can do it in your food processor) until the mixture resembles bread crumbs. Whisk the buttermilk, sour cream and eggs together. Add the dry ingredients and stir until moistened. Pour into dish and bake for 25 minutes. Let cool at least 30 minutes before serving or the bread will crumble if it is too warm when served. It is a nice moist corn bread.
Scripture
"And after ye have obtained a hope in Christ...do good—to clothe the naked, and to feed the hungry, and to liberate the captive, and administer relief to the sick and the afflicted" Jacob 2:19