Strawberry Buttermilk Sweet Cornbread
1 cup (142 grams) of all-purpose flour
1 cup (142 grams) of yellow cornmeal
2/3 cup 134 grams of sugar
1 teaspoon (5ml) of salt
4 teaspoons (20ml) of baking powder
2 large egg (beaten)
1 cup (1/2 a pint) (237 ml) of buttermilk
1/2 cup butter (melted) (113 grams)
2 cups fresh strawberries (sliced thin)
Preheat oven to 200 degrees C. (400 degrees F.) (Gas Mark Imperial - 6)
In a large bowl, stir together flour, cornmeal, sugar, salt, and baking powder.
Then, add buttermilk, beaten eggs, butter and mix well. Add strawberries and stir in well.
Lightly grease a 9 inch (23 cm) round or square cake pan with butter and pour mixture into pan.
Bake for 25 minutes.
Should be golden brown and toothpick inserted into the center of the cornbread should come out clean.
Let sit for 10 minutes before serving.