- 2½ cups white or yellow cornmeal, preferably stone-ground
- 1½ cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 6 tablespoons (½ stick plus 2 tablespoons) unsalted butter, melted
- 2 large eggs, beaten
- Position a rack in the center of the oven and preheat the oven to 375°F. Lightly butter a 9 × 13-inch baking pan.
- In a large bowl, whisk the cornmeal, flour, baking powder, and salt well to combine. Make a well in the center, and pour in the milk, melted butter, and eggs. Stir just until combined. Pour into the prepared pan and smooth the top.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 5 minutes. (The corn bread can be baked up to 8 hours ahead. To reheat, cool and cut it into serving pieces. Wrap in aluminum foil, about 6 pieces to a package, and bake in a preheated 350°F oven for about 15 minutes.)
- Cut the corn bread into serving pieces, and remove from the pan with a spatula. Serve warm.