SERVES 8 to 10
TOTAL TIME: 40 minutes
Do not use stone-ground whole-grain cornmeal here; it will yield a drier and less tender bread. Avoid using blackstrap molasses here; if you can’t find robust molasses, substitute mild molasses. You can substitute ¾ cup plain yogurt mixed with ¼ cup milk for the buttermilk if necessary. We prefer to use a cast-iron skillet here because it makes the best crust; however, a 10-inch ovensafe skillet will also work for this recipe.
|
¾ |
cup (3¾ ounces) cornmeal |
|
1 |
cup (5 ounces) all-purpose flour |
|
½ |
cup (2¾ ounces) whole-wheat flour |
|
1½ |
teaspoons baking soda |
|
¾ |
teaspoon salt |
|
1 |
cup buttermilk |
|
½ |
cup robust or full molasses |
|
¼ |
cup packed (1¾ ounces) brown sugar |
|
¾ |
cup raisins |
|
1 |
tablespoon unsalted butter |
1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Whisk cornmeal, all-purpose flour, wheat flour, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, molasses, and sugar together. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined, then fold in raisins; do not overmix.
3. Melt butter in 10-inch cast-iron skillet over medium-high heat. Quickly scrape batter into hot skillet and smooth top. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating skillet halfway through baking. Let bread cool slightly in skillet before removing. Serve warm or at room temperature.