Ingredients
- * 1/2 cup (1 stick) butter, melted
- * 1 1/2 cups yellow cornmeal
- * 1 1/2 cups all-purpose flour, (spooned and leveled)
- * 1/4 cup sugar
- * 2 teaspoons baking soda
- * 2 teaspoons salt
- * 3 large eggs
- * 2 1/2 cups low-fat buttermilk
10 servings
Directions
1. Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
3. Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.
40 min
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Comments
Sure, use whatever you want! I have to say this recipe used the buttermilk I was trying to get rid of, but I felt it could've used more flavor. I've been eating it with butter and jam and thought it would work well as a cornbread-something stuffing at Thanksgiving. Sorry to be wordy.
Can you use any old cornmeal? Like could I get bulk polenta at Whole Foods?