1 cup yellow cornmeal
1 cup all-purpose flour
3/4 cup confectioners' sugar (or regular granulated sugar may be used)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cups cultured buttermilk
1 tablespoon vanilla extract
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted
Maple or Honey-Butter (see recipe below)
Preheat oven to 350ºF/180ºC. Grease (or spray with cooking spray) a 8 or 9-inch square or round baking pan or a 8 or 9-inch oven safe cast-iron skillet. Line bottom and halfway up the sides of pan (or skillet) with parchment paper.
In a large mixing bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.
In a small mixing bowl, mix together the eggs, buttermilk, and vanilla. Add mixture to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended (DO NOT OVERMIX OR CORNBREAD TEXTURE WILL BE TOUGH).
Pour the batter into the prepared pan (or cast-iron skillet). Bake in preheated oven for 35 to 40 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Remove pan from oven and place on wire cooling rack. Let cool completely. Once cornbread has cooled completely, lift it out of the pan using the edges of the parchment paper. Remove parchment paper and cut cornbread into squares or wedges. Serve with lots of butter, honey or Maple-Butter or Honey-Butter Spread.
Makes 9-12 servings.
Maple-Butter or Honey-Butter
1/2 cup (1 stick/4 oz/113g) butter, softened to room temperature
1/3 cup honey or maple syrup
With an electric mixer on high speed whip the butter and maple syrup (or honey) together until smooth and fluffy. Store any left-over honey-butter, covered with plastic wrap, in the refrigerator.
Makes approximately 1 cup maple-butter or honey-butter.
Photograph taken by Diana Baker Woodall© 2006
Date: February 12, 2006