Purple Corn Bread

Preheat the oven to 350 degrees, and grease  a 10 inch skillet.

( Or a 9×13’ baking pan).

Ingredients:

2 cups cornmeal*

2 cups soft white flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

With a beater and bowl combine:

1 stick butter, softened

1/4 cup honey

2 eggs

 2 cups milk or buttermilk

*If the cornmeal is very coarse (or, you’re using polenta), reduce the amount to 1 1/2 cups and soak it with 1/2 cup hot water for 20 minutes, until the mixture expands to 2 cups total.

In a large bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Set aside.

Meanwhile, cream the butter and honey by beating it on high in an electric mixer. Add the eggs,  one at a time, waiting until they’re well combined before adding the next one.

Slowly beat in the flour mixture before drizzling in the buttermilk, adding only as much as you need until the batter is smooth but not too stiff.

Pour the batter into a 9×9 pan (or preheated cast iron skillet) and bake for 30 minutes, until a toothpick inserted into the middle of the loaf comes out clean. Allow the loaf to fully cool before slicing.