Ingredients
| 1-1/4 cup | stone-ground cornmeal | | 3/4 cup | all-purpose flour | | 1 to 4 tbsp. | sugar | | 2 tsp. | baking powder | | 1/2 tsp. | baking soda | | 1/2 tsp. | salt | | 2 | lg. eggs | | 2/3 cup | milk | | 2/3 cup | buttermilk | | 2 to 3 tbsp. | warm melted unsalted butter or | | vegetable |
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Instructions
Preheat the oven to 425°F. Grease a 9x9-inch pan or a 12-muffin pan or line the muffin pan with paper cups. Whisk the dry ingredients together in a large bowl. In a separate bowl, mix together the eggs, milk and buttermilk. Now combine both bowls and mix just until moistened. Fold in the butter or oil.
Scrape the batter into the pan and tilt (if using a square pan) to spread evenly. Bake until a toothpick inserted comes out clean, 10 to 12 minutes in a muffin pan, 20 to 25 minutes in a square pan. Serve hot.
Author's Comments
From the Joy of Cooking... the only cornbread I ever make.
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