SERVES 9
Use stone-ground cornmeal for the best taste and texture.
|
1 |
cup (5 ounces) stone-ground cornmeal |
|
1 |
cup (5 ounces) all-purpose flour |
|
4 |
teaspoons sugar |
|
2 |
teaspoons baking powder |
|
½ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
2 |
large eggs |
|
⅔ |
cup buttermilk |
|
⅔ |
cup whole milk |
|
2 |
tablespoons unsalted butter, melted and cooled |
1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 9-inch square baking pan. Stir cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl to combine. Make well in center of dry ingredients.
2. Crack eggs into well and stir gently with wooden spoon. Add buttermilk and milk, then quickly stir wet ingredients into dry ingredients, stirring until almost combined. Add melted butter and stir until ingredients are just combined.
3. Pour batter into prepared pan. Bake until top is golden brown and lightly cracked and edges have pulled away from sides of pan, about 25 minutes.
4. Transfer to wire rack to let cool slightly, 5 to 10 minutes, and serve.