Cornbread, ya'll

Being raised in the South, I grew up eating cornbread for most evening meals.  In fact, my dad didn't think a meal was complete without cornbread.

I have a recipe that I've used for years, for meals and for cooking a turkey at Thanksgiving and Christmas.  To my way of thinking, it was the perfect cornbread recipe.

Until now.  I found a new recipe online and as much as I don't like to admit it. . . this one is far better than my tried and true recipe!

It has been updated to include whole kernels of corn and uses other ingredients to make it healthier.

Try it and let me know what you think.

1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 eggs
1 1/4 cups low fat buttermilk
3 tablespoons honey
3 tablespoons oil
1 cup corn kernels

Place the oven rack in the center of the oven and preheat to 350 degrees.

Lightly grease a 9 x 5" loaf pan.  (I have to be honest, my old school ways require the use of a cast iron skillet!  Long time Southern cooks will tell you, corn bread just isn't corn bread unless it is baked in cast iron!)

Combine in a large bowl, the flours, cornmeal, baking powder, and salt.  In another bowl, beat together the eggs, buttermilk, honey and oil.  Add the wet ingredients to the dry ingredients.  Stir in the corn.

Pour the batter into the prepared pan.  Bake until the top is golden brown, about 45 minutes. You need to adjust the baking time if using a cast iron skillet.   Let the bread cool in the pan for 15 minutes.  Now remove the bread from the pan and let cool on a rack until it is completely cool.

Mmmm, this is so good!