A Sheetcake Named Desire (26 page)

Southern Style Cornbread

Yields 4 to 6 servings

6 tablespoons unsalted butter, melted, plus a little more
butter to prepare the baking dish
1 cup cornmeal
¾ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, lightly beaten
1½ cups buttermilk

Preheat the oven to 425 degrees F. Lightly butter an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Jacklyn Brady
is the pseudonym for a multipublished author in both mystery and romance.