20 Buttery Cornbread

8 ingredients
5 steps

Ingredients

  • 1 1/3 c coarse stone-ground yellow cornmeal
  • 1 c unbleached all purpose flour
  • 1/4 c sugar
  • 2 t baking powder
  • 3/4 t coarse kosher salt
  • 1c + 2T buttermilk
  • 9 T (1 stick + 1 T) unsalted butter, melted
  • 1 large egg + 1 large egg yolk, beaten to blend

Directions

  1. 1
    Grease 9x9 metal cake pan
  2. 2
    Mix cornmeal, flour, sugar, baking powder, and salt in large bowl.
  3. 3
    Add buttermilk, melted butter, and beaten eggs. Stir w wooden spoon until well blended.
  4. 4
    Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375F.
  5. 5
    Pour batter into prepared pan. Bake until browned around the edges and tester inserted into center comes out clean, about 25 minutes. Let bread rest in pan 5 minutes,then turn out onto rack and cool completely.

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