Email to Cat      

Buttery Cornbread

Source of Recipe


Bon Appétit



List of Ingredients



• 1-1/3 cups coarse stone-ground yellow cornmeal
  
• 1 cup unbleached all-purpose flour
  
• ¼ cup sugar
  
• 2 tsp baking powder
  
• ¾ tsp coarse kosher salt
  
• 1 cup plus 2 Tbsp buttermilk
  
• 9 Tbsp (1 stick plus 1 Tbsp) unsalted butter, melted
  
• 1 large egg, plus 1 large egg yolk, beaten to blend
  






Instructions



1. Butter 9x5x3-inch metal loaf pan.
   
   
2. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with a wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid.
   Meanwhile, preheat oven to 375° F.
   
   
3. Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely.
   (Can be made 2 days ahead. Wrap in foil and store at room temperature.)
   Makes 1 loaf.