Categories: Cornbread
Ingredients
- 3 1/2 cups fine-grind yellow cornmeal, preferably stone-ground
- 2 cups whole wheat pastry flour
- 1/2 cup packed light brown sugar or 1/2 cup granulated maple sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 4 large eggs
- 3 cups buttermilk
- 3/4 cup unsalted butter, melted
Directions
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Preheat oven to 325°; grease a 12-inch springform or deep cake pan.
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In a bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together the eggs and buttermilk; add to the dry ingredients and pour the melted butter over the top.
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Stir just until all the ingredients are moistened yet thoroughly blended; don?t overmix.
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Pour the batter into prepared pan; bake in the center of the oven for 45-50 minutes, until the cornbread is golden around the edges and a pick comes out clean.
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Let stand for 15 minutes before cutting it into thick wedges.