YIELDS
Makes 10 servings
INGREDIENTS
- unsalted butter, softened, or nonstick cooking spray, for pan
- 1½ cups yellow cornmeal
- 1½ cups unbleached, all-purpose flour
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 3 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs
NUTRITIONAL INFORMATION
Nutritional information per serving:
Calories 293 (47% from fat) / carb. 33g / pro. 7g / fat 16g / sat. fat 9g chol. 76mg / sod. 345mg calc. 78mg / fiber 2g
INSTRUCTIONS
Preheat oven to 425°F. Grease a 9-inch round or square baking pan with the softened butter or nonstick cooking spray; reserve.
Put the cornmeal and flour into the blender jar. Select Speed 3 and press Start. Blend to fully combine, about 10 seconds. Transfer the mixture to a large mixing bowl; reserve.
Put the butter, sugar, baking powder, baking soda and salt in the blender jar. Mix on Speed 4 until creamy, about 10 seconds.
Add buttermilk and eggs and pulse on Speed 4 to just incorporate, about 5 pulses. Scrape down and pulse a few more times, if necessary.
Transfer to the bowl of dry ingredients. Stir until just combined – it is important not to overmix or the cornbread will be tough and dry.
Pour the batter into the prepared pan and bake in the preheated oven until golden brown, about 20 to 25 minutes.
Transfer pan to a wire rack to cool slightly before serving.
