This cornbread is wonderfully rich and allows the really fun presentation to be baked and served in a very cast iron skillet, however, you certainly may bake it in any regular baking pan in the event you prefer.

Ingredients:
2 T dissolved butter + 1 T with the skillet
1 1/2 keyrings cornmeal (yellow or bright white, either is fine)
2/3 cup of coffee white flour
4 CAPITAL T raw sugar (white glucose will do)
1 capital t. salt
1 t. Culinary soda
1 1/2 cups of coffee buttermilk
2 beaten eggs
1/2 glass whole kernel corn

Instructions:
Preheat cooker to 400 degrees. Melt the 1 T butter in any 10 inch cast in terms of iron skillet. You can have this happening while you start mixing up your ingredients together.

Mix together the dry ingredients in a sizable bowl.
In an independent bowl, mix together the many wet ingredients.
Add the wet mixture for the dry mixture and fire up well.
Stir inside the cup of corn.
Pour into your pre-warmed skillet considering the melted butter and prepare for 30 minutes. Check with a toothpick in the center for certain it is all the way in which done, and if the item looks too wet make it another 5 min's then re-check.
The cornbread would be soft and moist inside which includes a nice crust on the outside of, and serves very easily straight within the pan.


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