One of the staples of life in the Southern states, cornbread is one of the few foods we can call All-American. First developed by Native Americans before Europeans even made it across the ocean, it has lived on in our national cuisine, becoming one of many treasured foods. Try this tasty recipe out, and see what makes this such a classic! INGREDIENTS: 1 cup yellow cornmeal, plain 1 cup whole wheat or plain unbleached flour 1/4 teaspoon salt 1/4 teaspoon baking soda Sift the dry ingredients together. Then in a separate bowl combine the following: 2 tablespoons oil 2 eggs 1 cup buttermilk 2 tablespoons honey or maple syrup Splash of orange juice (to activate the soda) DIRECTIONS: Beat the liquids together with a fork or whisk. Slowly pour into the bowl with the dry ingredients, stirring as you go. When the mixtures are combined, pour this into a well-oiled 10 1/2 inch cast-iron skillet or 9 inch square cake pan. Bake at 350 for about 45 minutes, or until the bread top turns brown. You can test the readiness of your bread by inserting a toothpick in the center. If it comes out clean, your cornbread is ready. Cut into wedges and serve warm with butter. Arts & Crafts Home