- 1 1/4 cups medium-grind stone-ground whole-grain
- yellow cornmeal
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup whole milk
- 1 large egg
- 3 tablespoons unsalted butter melted
Preheat oven to 375 degrees. Butter 11- by 7- by 2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.)
This recipe yields 1 loaf.