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Recipe for cornbread

STYLING BY SHERYL JULIAN AND VALERIE RYAN; CHARLIE MAHONEY FOR THE BOSTON GLOBE

Makes one 9-inch square

Northerners prefer a sweet cornbread that its critics call cake. This version is not too sweet. It sits high in the pan, has a lovely golden color from yellow cornmeal, and is moist from canola oil and buttermilk. This amount of batter will only fit in a 9-inch square.

Butter (for the pan)
3eggs
½cup sugar
1cup canola oil
2cups buttermilk
cups yellow cornmeal
cups all-purpose flour
teaspoons baking powder
½teaspoon baking soda
½teaspoon salt

1. Set the oven at 375 degrees. Butter a 9-inch square baking pan. Line the bottom with parchment paper and butter the paper.

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2. In a large bowl with a wooden spoon, stir the eggs, sugar, canola oil, and buttermilk until blended. Stir in the cornmeal, flour, baking powder, baking soda, and salt until the mixture is smooth.

3. Transfer the batter to the pan. Bake the cornbread for 45 minutes or until the cake is firm to the touch and browning at the edges. Set the pan on a rack to cool for 10 minutes. Make 2 cuts in each direction to form 9 squares. Serve warm.  Sheryl Julian and Julie Riven

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