One Bowl Cornbread

There is something so satisfying about good cornbread. You simply cannot help but be content when eating a hot, just-out-of-the-oven morceau of cornbread smothered with butter. After a long election year, I think we all deserve a neutral, non-controversial, comforting slice of happiness. Am I right?

Here is an easy, one bowl cornbread recipe that will make you toss the box mix for good. It is simple, tasty and comes together rapidement. There is not much more you can ask than that!

French lesson du jour:

Content - happy

Morceau - piece

Rapidement - quickly

One Bowl Cornbread*

1 cup all-purpose flour

1 cup cornmeal (I use Bob's Red Mill course ground yellow)

4 tsp baking powder

1 T brown sugar

1/2 tsp salt

1/2 cup buttermilk

1/2 cup sour cream or greek yogurt

4 T (1/2 stick) unsalted butter, melted

2 eggs

Heat oven to 350 degrees. Grease an 8x8 baking dish.

In a large bowl combine all dry ingredients. Add rest of the ingredients and gently stir until fully incorporated. Pour into prepared baking dish. Bake about 20-25 minutes until golden brown. Voila! It's that simple. Serve with lots of salted butter or with a smear of my honey butter.

*This can also be baked and cooled to use in cornbread dressing for Thanksgiving.