Chef Davids Corn Bread

Chef Davids Corn Bread: I like Corn Bread that is light, flaky and just a little sweet.  This recipe makes really great corn bread for the afficianado! We use local cornmeal from Barker’s Creek Mill and local butter from Spring Ridge Creamery. These products seem to make a big difference in flavors.

Chef Davids Corn Bread

Ingredients
¼ pound butter
2/3 cup sugar
2 fresh eggs
1 cup buttermilk
½ tsp baking soda
1 cup organic cornmeal
1 cup White-Lilly All purpose flower
1 tsp salt

Peheat oven to 375 F.  Grease an 8 inch square baking pan. Melt butter in large skillet.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended. Combine buttermilk and baking soda and stir into the pan mixture.  Stir in cornmeal, flour and salt until just barely blended and a few lumps remain.  Pour the batter into the prepared baking pan. Bake in the oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares and serve warm.