1/2 C Butter
1/3-1/2 C Raw Sugar
2 Local Eggs
1 C Buttermilk or Nonfat Yogurt
1/2 tsp Baking Soda
1 C Camas Cornmeal
1 C Camas pastry flour or Spelt flour
1/2 tsp Salt
Preheat oven to 375 degrees and grease an 8” square pan. Melt butter in a large skillet over low heat. Add sugar, remove from heat, and set aside. Add baking soda to buttermilk/yogurt. When butter/sugar mixture is cool, add eggs and blend well. Add buttermilk/yogurt mixture. In separate bowl mix cornmeal, flour, and salt until well blended. Do not over mix. Pour batter into prepared pan and bake for 30-40 minutes. Cornbread is done when toothpick is inserted and comes out clean.
Enjoy!
