Sweet Buttermilk Cornbread

Ingredients:- 1½ cups cornmeal, 2 cups buttermilk, 1½ cups all purpose flour, 1 tea spoon salt, ½ tea spoon baking soda, 1 table spoon baking powder, 3 large eggs, ½ cup brown sugar, 2 table spoons honey, 3 table spoons melted butter, 1 16-ounce whole kernel corn, drained.

Sweet Buttermilk Cornbread

Method: -The night before, mix the cornmeal and buttermilk together in a medium bowl. Let it sit overnight at room temperature. Preheat the oven to 350 degrees. In another bowl, mix the flour, salt, baking soda baking powder together. In a third bowl, whisk the eggs and the sugar. Stir until combined and syrupy. Added the honey, melted butter and corn mix well. Then, added the wet mixture to the cornmeal and butter-milk mixtures. Then, added the dry ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because, this different grinds cornmeal of absorb moisture differently and because the drained corn may carry different moisture levels, you may need to adjust the better slightly with additional milk or flour. On the stove-top, melt two table spoons of vegetable shortening in an ovens- proof 11 too 12 inch ski-let until the very hot. Pour this batter place into the pan in the oven and bake for 35 minutes or until the top browned,firm and springy. (This is a moist cornbread and needs to be well cook.) Cook in the pan.