Sweet Cornbread

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!

Sift together cornmeal, flour, salt and sugar.

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.

Bake at 375 F. for 30 minutes.

Check for done-ness by inserting a toothpick in center. If it's clean, it's done!

Feel free to slather this in butter, but it is really good without it!

Enjoy!