Grandmother’s Cornbread
½ C Butter
1/3-1/2 C Raw sugar
2 Local eggs
1 C Buttermilk or nonfat yogurt
½ tsp Baking soda
1 C Camas Country cornmeal
1 C Club wheat pastry or Spelt flour
½ tsp Salt
Preheat oven to 375° and grease an 8” square pan. Melt butter in large skillet over low heat. Add sugar, remove from heat, and set aside. Add baking soda to buttermilk or yogurt. When butter/sugar mixture is cool, add eggs and blend well. Add buttermilk/yogurt mixture. In separate bowl mix cornmeal, flour, and salt until well blended. Do not over mix. Pour batter into prepared pan and bake for 30-40 minutes. Cornbread is done when toothpick inserted comes out clean.
Enjoy!
