Cornbread ...it's not Johnny Cake apparently

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So, this recipe was taken from the back of a package of Bob's Red Mill cornmeal. I've always called cornbread Johnny Cake but the internet tells me I am incorrect in doing so. I was, however, not wrong in placing a pat of butter and a splash of Ontario maple syrup on the warm out-of-the-oven cornbread. Tomorrow, I'm planning on serving it to a friend with butter and jam.

I've taken a photo of my mixing bowl which I was inspired to purchase after binge-watching on Instagram a young women in Paris bake truly wonderful things in her tiny kitchen. She uses blue and white decorated antique bowls to mix up her extraordinary bakes.  

Ingredients:

• 1 cup of medium grind cornmeal
• 1 1/3 cup buttermilk (I used yogurt cut with water)
• 1 cup all purpose flour
• 1/4 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 1/4 cup melted butter, cooled

Methods:

Combine the cornmeal and buttermilk in a large bowl and let it sit for 10 minutes. 

Heat your oven to 375 degrees F. Grease an 8 x 8 inch baking pan.

Mix together the dry ingredients and add to the cornmeal mixture along with the eggs and butter. Mix until thoroughly combined and then spread in the pan and pop into the oven for 25 to 30 minutes until a toothpick comes out clean.