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Monday
Nov212011

Buttery Cornbread!

I got this one froman old Bon Appetit (2006).  I likeit because it is really moist and it does NOT include bits of canned corn.  Try this one out any time of the year.  My dad and I used to eat still warm cornbread with butter and maple syrup.  Indulge!

Ingredients

 

  • 1 1/3 c coarse stone-ground yellow cornmeal
  • 1 c unbleached all purpose flour
  • 1/4 c sugar
  • 2 t baking powder
  • 3/4 t coarse kosher salt
  • 1 c plus 2 tablespoons buttermilk
  • 9 T (1 stick plus 1 T) unsalted butter, melted
  • 1 large egg plus 1 large egg yolk, beaten to blend

Directions:  

 

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.

Full Thanksgiving Menu

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