2-1/4 cups buttermilk
1/2 cup butter or margarine, melted and cooled
3 large eggs
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup snipped fresh chives
Preheat oven to 400 deg F.
Grease a 3×9 inch metal baking pan. In a medium bowl, with a fork, mix buttermilk, melted margarine and eggs until blended. Into a large bowl, measure cornmeal, flour, sugar, baking powder, salt and baking soda; stir until combined.
With a fork, stir buttermilk mixture and chives into cornmeal mixture just until blended. Spoon batter into baking pan; spread evenly.
Bake cornbread for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes to serve warm, or cool completely to serve later.
Makes 20 servings.
Can be reheated in a baking pan, covered, at 400 deg F for 20 minutes.
Each serving: about 140 cal, 4g pro, 18g carb, 6g total fat (1g sat), 1g fibre, 33mg chol, 255mg sodium