Delicious Buttermilk Cornbread With Variations - cooking recipe

Ingredients

1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups cornmeal
1 -2 tablespoon honey
1 -2 large egg, beaten
1 -2 tablespoon oil
2 cups buttermilk
honey, to serve
butter, to serve

Preparation

Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin.
Sift the salt, baking powder, and baking soda together and combine with the cornmeal.
Mix the wet ingredients together, then add the dry, stirring just until smooth.
Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins.
VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.