Miss Bessie’s Cornbread

I have been given a most beautiful book about the American South, Larissa's Breadbook - Baking Bread & Telling Tales with Women of the American South. It is a book with ten remarkable women and their stories and recipes.
This recipe here is by Miss Bessie, from Snowhill, Norh Carolina. It is one of most lovely cornbread recipes I have ever prepared. A delicious treat at the breakfast table, or for an afternoon tea session. I had it with butter as well as with jam and aproved both choices. You can prepare it , put it in the oven and get on with setting the breakfast table. By the time you finish the bread will be ready and your house will have the most wonderful and comforting smell of baked bread.

Let me share it with you:

Miss Bessie’s Cornbread

1 cup sifted all-purpose flour

1 ½ tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup yellow cornmeal

2 eggs

1 ½ cups buttermilk

¼ cup melted butter

Preheat the oven – 425oF. Sift together flour, sugar, baking powder, soda and salt. Add cornmeal. In a medium-sized bowl, mix together eggs, buttermilk, and butter. Add flour mixture. Mix just enough to moisten. Pour into a greased 8-inch square baking pan or a 12-muffin tin. Bake for 20 to 25 minutes (15 to 20 minutes for muffins) or until golden and firm to the touch in the center. If using a square pan, cut cornbread into squares.