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Ingredients
- 1 cup yellow cornmeal, preferably stone-ground
- 1 cup (4 1/2 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup buttermilk
- 2/3 cup milk
- 2 tablespoons unsalted butter, melted, plus extra for greasing pan
Details
Servings 9
Preparation time 5mins
Cooking time 30mins
Adapted from abreadaday.com
Preparation
Step 1
1. Adjust oven rack to center position and heat oven to 425º F. Grease a 9-inch square metal pan.
2. Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in large bowl. Push dry ingredients up side of bowl to make a well.
3. Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
4. Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
5. Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350º F oven for 10 to 15 minutes.)
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