This was my children's favorite dish while they were growing up.
They thought it was cake.
Served with chili.
For a short while, I was their hero.
And it was good.
Then I discovered a more healthy recipe for cornbread and life hasn't been the same.
But every now and then, I make this to help me remember the good ol' days.
And it is good.
Remember to use organic if possible!
2 cups cornmeal
2 cups flour (I used white spelt, but you can substitute half whole wheat.)
1 t. sea salt
1 cup unsalted butter, melted
1-1/3 cup organic sugar
4 large eggs, slightly beaten
2 cups buttermilk
1 t. baking soda
This is white spelt flour. Great substitute for white flour!
Make a well in the center.
Add butter and eggs to well.
In a separate bowl, add baking soda to 2 cups buttermilk and let sit for a couple of minutes.
This is what happens. It grows!
Pour buttermilk/baking soda mixture over cornbread mixture and stir well.
It's okay if there are lumps.
Grease a 13x9 inch pan and pour batter into it.
Check for done-ness by inserting a toothpick in center. If it's clean, it's done!