1 1/4 c Unbleached all-purpose flour
3/4 c Yellow cornmeal; preferably
-stone-ground
2 tb Sugar
2 ts Baking powder
1/2 ts Salt
1 c Cultured buttermilk; at room
-temperature
1 Egg; beaten
5 tb Unsalted butter; melted
Position a rack in the middle of the oven and preheat oven to 400. Grease
an 8″ square baking pan. In a large bowl, stir together flour cornmeal,
sugar, baking powder, and salt. Add the buttermilk, egg and melted butter
and stir until partially combined. Transfer the batter to the baking pan
and spread it to the edges. Bake 20 minuted, or until the corn bread is
firm, the edges are golden, and a tester inserted into the center comes out
clean. Cool 5 minutes on a rack before cutting. Serve hot or warm, or use
corn bread in bread pudding.
Serves 8.
Yields
1 Servings