Southern Cornbread

This is the savory cornbread I grew up on. It is not sweet, but is has an excellent corn flavor, and is great served with soups, stews and beans!

1 1/2 cups yellow cornmeal
1/2 cup flour
1 1/2 cups buttermilk (or regular milk soured with a little vinegar)
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 large eggs

Heat oven to 450 degrees.

Grease 8X8 pan or 12 muffin tins.

Bake at 450 degrees for 25-30 minutes, until golden brown.

My mom always baked this in her cast iron skillet! She would get the skillet hot in the oven with a little bit of oil in the bottom of it, and then pour the batter into the hot skillet. This would make the outer edge of the cornbread really crisp and yummy.