2 c Yellow cornmeal
1 c Sifted all purpose flour
6 tb Sugar
1 tb Baking powder
3/4 ts Salt
1/2 ts Baking soda
1/2 c Chilled unsalted butter;
-diced (1 stick)
1 1/2 c Buttermilk
3 lg Eggs
Preheat oven 400F. Butter bottom of 9x9x2-inch baking pan. Mix first 6
ingredients in processor. Add butter and cut in, using on/off turns,
until mixture resembles coarse meal. Beat buttermilk and eggs in
large bowl to blend. Add cornmeal mixture to egg mixture and blend.
Transfer to prepared pan.
Bake until corn bread is light golden brown on top and tester
inserted into center comes out clean, about 30 minutes. Cool in pan
on rack. (Can be prepared 1 day ahead. Cover and let stand at room
temperature.)
Serves 12.
Yields
1 servings