The Best Cornbread Print E-mail
(Note:  1 ½ cups unbleached, all purpose flour may be used instead of soft white wheat flour.) Combine 1 cup of freshly milled cornmeal and 1 1/2 cups of freshly milled soft white wheat flour with ¼ cup demerara sugar, 2 tsp. baking powder, ¼ tsp. baking soda, and ¾ tsp. salt.  Set aside.
 
Combine 1 cup buttermilk and 2 eggs in separate bowl.
 
Add wet ingredients to dry ingredients; barely combine.  Add 1 stick melted and cooled butter.  Mix until just moistened.  Pour batter into greased 8” square baking dish (preferably glass).  Bake on center rack of oven at 400 degrees for 25-30 minutes, until toothpick comes out clean.                      
                                                               
Adapted from www.cooksillustrated.com
Last Updated ( Wednesday, 17 September 2008 )