Cornbread

Taken from the Rebar Modern Food cookbook. Rebar is a vegetarian restaurant in Vancouver, CAN. This is a great light cornbread and goes well with savory foods for dinner, or with honey for breakfast.

1 c cornmeal
1/2 c unbleached flour
1/2 c whole wheat flour (I use pastry)
2 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 c buttermilk
2 eggs, lightly beaten
5 tbsp melted butter

Preheat oven to 400. Combine all dry ingredients in a medium sized bowl. In a smaller bowl, whisk together the remaining ingredients.

Add the wet mix to the dry mix and fold them together until just blended. Pour the batter into a buttered 9 x 9" baking pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean.