Makes 9 squares
If you don’t have buttermilk in the fridge, substitute 1 cup regular milk mixed with 1 tablespoon lemon juice. Let the mixture stand for a few minutes for the milk to sour. To turn this batter into muffins (pictured), spoon it into 12 greased standard muffin cups and bake for 12 to 15 minutes or until lightly golden.
| Butter (for the pan) | |
| 1 | cup yellow cornmeal |
| 1 | cup all-purpose flour |
| ⅓ | cup sugar |
| 1½ | teaspoons baking powder |
| ½ | teaspoon baking soda |
| ½ | teaspoon salt |
| 1 | cup buttermilk |
| 6 | tablespoons unsalted butter, melted |
| 1 | egg, beaten |
1. Set the oven at 400 degrees. Butter a
9-inch-square baking pan.
Related
2. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt to blend them.
3. In another bowl, combine the buttermilk or soured milk, butter, and egg. With a wooden spoon, stir the milk mixture into the cornmeal mixture just until blended. Pour the batter into the pan.
4. Bake the cornbread for 20 minutes or
until the top is lightly golden. Cool on a wire rack for 5 minutes, then cut into squares
and serve warm. Lisa Zwirn