BUTTERMILK CORNBREAD

Preheat oven to 425° F. Generously butter a 9-inch square pan. Place the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl; whisk together. In a small bowl, whisk together the eggs, buttermilk and butter. Add the buttermilk mixture to the dry mixture; stir just until combined. Heat the pan in the oven for 2 or 3 minutes, or until it is hot, but don't let the butter burn. Add the batter, spreading evenly. Bake in the middle of the oven for about 15 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. If in doubt, use a cake tester inserted in the middle. Remove from the oven and cool for 5 minutes, then turn it out onto a rack and cool a little longer. Serve warm or room temperature.

Notes: If using the cornbread for stuffing, let it cool completely. For stuffing, I use only 2 tablespoons of sugar. This may also be baked in a 9-inch round cake pan. It might take a little longer.