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Categories:Viewed: 85 - Published at: 7 years ago
Ingredients
- 1 stick (4 ounces) unsalted butter, melted, plus 2 tablespoons cold unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
Method
- Preheat the oven to 400.
- Put the 2 tablespoons of butter in an 8-inch-square baking dish and put the dish in the oven to heat.
- Meanwhile, in a medium bowl, mix the flour with the cornmeal, sugar, baking powder and salt.
- In a small bowl, mix the eggs and buttermilk; add to the dry ingredients along with the melted butter and stir just until combined.
- Remove the hot baking dish from the oven and tilt to spread the butter evenly.
- Carefully scrape the batter into the baking dish and bake for about 25 minutes, or until a toothpick inserted in the center of the corn bread comes out clean.
- Let cool in the baking dish for 10 minutes, then turn the corn bread out onto a wire rack to cool completely.
