Title: Cooking live's cornbread
 Categories: New text im, Cooking liv
      Yield: 1 Servings
 
      1 c  Yellow cornmeal
      1 c  All-purpose flour
  1 1/2 ts Double-acting baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 lg Eggs
  1 1/4 c  Buttermilk
    1/4 c  Unsalted butter, melted and
           -cooled
 
  Preheat the oven to 425 degrees F. Grease a 9-inch-square pan
  generously. In a bowl whisk together the cornmeal, flour, baking
  powder, baking soda, and the salt. In a small bowl whisk together the
  eggs, buttermilk, and butter, add the buttermilk mixture to the
  cornmeal mixture, and stir the batter until it is just combined. Heat
  the greased pan in the oven for 3 to 5 minutes, or until it is very
  hot, add the batter , spreading it evenly, and bake the corn bread in
  the middle of the oven for 15 minutes, or until the top is pale
  golden and the sides begin to pull away from the edges of the pan.
  Let the corn bread cool for 5 minutes, turn it out onto a rack, and
  let it cool completely. Cut the corn bread into 9 squares. Yield: 9
  3-inch square
  
  NOTES : (Recipes courtesy of Gourmet Magazine