Lightly spray an 8 x 8 inch pan with
cooking spray.
In the work bowl of a food processor,
place the eggs, oil and buttermilk and pulse to continue.
Add the dry ingredients and pulse
briefly until just combined and until all the dry ingredients are
moistened but the mixture is still slightly lumpy.
Pour the batter into the prepared pan
and bake for 20-25 minutes, until golden brown.
Cut into 9 squares and serve with
butter.
This is a sweet, light cornbread, the kind
that Southerners tend to dismiss as "Yankee cornbread." The light
texture lends itself to sweeter additions, and the following recipe also
makes terrific muffins, especially if you add 1 cup of fresh or frozen
blueberries.
