Great Cornbread!

I love cornbread and I have a really basic, simple recipe for good cornbread.  One thing that is a must is a cast iron skillet.  I only have a small one so I actually half this recipe.  My skillet makes about six slices so that's perfect for me and Stuart.  I like this recipe because it uses only corn meal and no flour.  That makes it a whole grain bread, which is a good thing.  I also substitute Kefir for buttermilk since I drink Kefir everyday, and I think it's better for you than buttermilk.

2 eggs

2 cups buttermilk or Kefir

2 cups cornmeal

1 t. salt                      

1 t. soda

2 t. baking powder

2 T. melted butter

Preheat oven to 475°.  Grease a 9-10 inch cast iron skillet with butter and heat in oven for 6-7 minutes.

Combine dry ingredients in a bowl.  In a separate bowl, beat eggs.  Add buttermilk or kefir.  Add dry ingredients and combine well.  Stir in melted butter.

Pour batter into the hot skillet.  Bake 20-25 minutes.

Since I make half this recipe for my small cast iron skillet, I only bake my cornbread for 15 minutes.