MAKES 48 SQUARES
No Southerner would add a speck of sugar to his or her cornbread, so you know this is my recipe, not Chef Mickey’s. A little more cornmeal than flour yields a grittier bread, which goes perfectly with butter and honey. Or enjoy it plain, to sop up those barbecued juices.
While they can be served at room temperature, I sometimes wrap the squares in foil and warm them on the edge of the grill or in the oven just before serving.
3½ cups yellow cornmeal
2½ cups all-purpose flour
1⁄3 cup sugar
5 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons salt
¼ teaspoon cayenne pepper
4 eggs
4 cups (1 quart) buttermilk
12 tablespoons (1½ sticks) unsalted butter, melted and cooled slightly
1. Heat the oven to 425°F. Grease two 9 × 13-inch baking dishes. Place the dishes in the oven while the oven preheats.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne. Whisk gently to mix.
3. In a smaller bowl, beat together the eggs and buttermilk until just blended. Mix in the melted butter. Add to the dry ingredients and stir until just blended; do not overmix.
4. Divide the batter between the two hot pans and bake for 22 to 25 minutes, or until the cornbread is golden brown on top and a tester inserted in the center comes out clean. Let cool slightly before cutting each pan of cornbread into 24 squares.