Maple Corn Bread
- 2 1/3 cups yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1/2 cup chilled unsalted butter - (1 stick) cut 1/2" pieces
- 1 1/3 cups buttermilk
- 4 large eggs
- 3/4 cup pure maple syrup
Preheat oven to 375 degrees. Butter 9- by 9- by 2-inch metal baking pan.
Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
This recipe yields 10 to 12 servings.