1 c Yellow cornmeal
1 c All-purpose flour
1 1/2 ts Double-acting baking powder
1/2 ts Baking soda
1/2 ts Salt
2 lg Eggs
1 1/4 c Buttermilk
1/4 c Unsalted butter, melted and
-cooled
Preheat the oven to 425 degrees F. Grease a 9-inch-square pan generously.
In a bowl whisk together the cornmeal, flour, baking powder, baking soda,
and the salt. In a small bowl whisk together the eggs, buttermilk, and
butter, add the buttermilk mixture to the cornmeal mixture, and stir the
batter until it is just combined. Heat the greased pan in the oven for 3 to
5 minutes, or until it is very hot, add the batter , spreading it evenly,
and bake the corn bread in the middle of the oven for 15 minutes, or until
the top is pale golden and the sides begin to pull away from the edges of
the pan. Let the corn bread cool for 5 minutes, turn it out onto a rack,
and let it cool completely. Cut the corn bread into 9 squares. Yield: 9
3-inch square
NOTES : (Recipes courtesy of
Yields
1 Servings
