| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 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 |
| 1/2 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/4 cup) |
INSTRUCTIONS
Preheat the oven to 425F. Grease a 9-inch-square pan generously. In a
bowl whisk together the cornmeal, the flour, the baking powder, the
baking soda, and the salt. In a small bowl whisk together the eggs,
the buttermilk and the 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.
Makes nine 3-inch squares.
Gourmet November 1993
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