Cornbread

It's great on its own and perfect for stuffing. Other ways to use - cut into squares or cut out circles, slice in half, and slather with Beth Lee's (OMG Yummy) Cranberry Jam, add some whipped cream, and you have a dessert.

Serves 9

1 cup fine or medium cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

Large pinch salt

1 stick of butter unsalted butter, melted and slightly cooled

1 cup buttermilk, room temperature

1 large egg, room temperature

Preheat the oven to 400°F. Butter and flour a 9-inch square baking pan. Set aside.

1. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.

2. In a medium bowl, whisk the butter, buttermilk, and egg until combined.

3. Pour the wet ingredients into the dry ingredients and whisk until just combined.

4. Pour the batter into the prepared baking pan.

5. Bake for 20 minutes or until golden brown on top, and it is firm to the touch.

6. Allow to cool slightly before slicing and serving.

Wrap in plastic wrap and store at room temperature for up to 1 week.