Cornbread is a Southern tradition, and it's baked without sugar. Cornbread is served as a tasty side dish that is used to sop up "pot liqour", or the juices of other foods. Delicious on its own or with butter, or drizzled with sorghum syrup, maple syrup or honey. It's wonderful with pinto beans and collard greens. This recipe is not a traditional Southern style cornbread, but it's still good.

Cornbread Northern Style

1 cup organic milk or buttermilk
2 tablespoons butter, melted
2 large organic or free range eggs
1 1/4 cups organic yellow, white or blue cornmeal
1 cup unbleached all-purpose flour
1/4 cup natural sugar
3 teaspoons aluminum free baking powder
1 teaspoon sea salt

Instructions:

Place milk, egg and melted butter in a mixing bowl.  Beat until well blended.  Place dry ingredients into the bowl with the liquid.  Blend until flour is moistened being sure not to break up the lumps. Grease your baking pan.  Any type of pan will work as long as it is small.  Preheat oven to 400 degrees F.  Put cornbread mixture into baking pan.  Bake 25 minutes or until inserted toothpick comes out clean.

Cooked in a cast iron pan, cornbread will have a wonderful crispy crust outside and soft texture inside. First, melt some butter in the pan in a preheated oven. Then pour in the batter. When the cornbread has baked and cooled, invert the pan onto a plate. Delicious!