• Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
• Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
  1 ½ cups medium grind cornmeal, 1 cup all purpose flour, 3 tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon kosher salt
• Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
  1 ½ cups buttermilk, 2 large eggs, ¼ cup vegetable oil
• Stir the wet mixture into the dry mixture.

  Pro Tip: Do not overmix your batter, just stir until it is combined.
• Pour into the prepared 9 inch round.
• Bake at 400 degrees for 30- 35 minutes.

Storing

• Keep at room temp in an airtight container for 2-3 days.

  You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months.

  To thaw place at room temp for 12-24 hours.