|Yellow cornmeal||2 Cup (32 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Savory seasonings garden blend||1⁄2 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Whole kernel corn||1 Cup (16 tbs)|
|Eggs||2 Large, beaten|
Preheat oven to 350°.
Lightly-grease 9-inch square baking pan.
Combine cornmeal, flour, baking powder and barden blend in large bowl.
Melt butter in small saucepan over medium heat.
Add buttermilk and cook until warm; stir to combine.
Add buttermilk mixture, corn and eggs to diy ingredients; stir until moistened.
Place cornbread mixture into prepared pan.
Bake 30 minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.