Buttery Cornbread Recipe
- 1 1/3 cups coarse stone-ground yellow cornmeal
- 1 cup unbleached all purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon coarse kosher salt
- 1 cup plus 2 tablespoons buttermilk
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted
- 1 large egg plus 1 large egg yolk, beaten to blend
- Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
- 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. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.
