Buttermilk Cornbread

Ingredients:

2½ cups Homemade Cornbread Mix

½ cup unsalted butter

2 large eggs

1 cup organic buttermilk

Directions:

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. Line pan with baking parchment so there is an overhang. Do this by measuring parchment about 3½ inches in length additionally at each side of pan. 

In a large bowl, place Homemade Cornbread Mix. Create a well in the center.

Add butter, eggs and buttermilk to mix; blend until well combined. Scrape bottom and sides of of bowl with rubber spatula as necessary to ensure mixture is well combined and only a few lumps remain. Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with rubber spatula.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on wire rack for 10 minutes and Enjooy! ;)