Serves: Makes 12 servings
- 1 cup unsalted butter, melted
- ¾ cup sugar
- 4 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups fine cornmeal
- 2 cups all-purpose flour, sifted
- 1 teaspoon salt
Procedures:A friend and creative chef in Seattle, Joe McDonnal, has not only served us wonderful meals in his own home over the years, but he has also created parties and events for us by way of his catering company and dinner club, The Ruins. This cornbread is one that all of Joe’s patrons have enjoyed and I’m grateful to him for allowing me to share the recipe with you. You can use either white or yellow cornmeal here; I sometimes use half of each. Any leftovers are great the next day, toasted and lightly buttered.
- Preheat the oven to 350°F. Butter a 9 by 13-inch baking dish.
- Whisk together the butter and sugar in a bowl until the sugar is dissolved. Add the eggs and whisk until smooth. In another bowl, stir together the buttermilk and baking soda and set aside for 1 minute. Stir this into the butter mixture until evenly blended.
- Stir the cornmeal, flour, and salt into the wet ingredients just until fully combined; avoid over-mixing or the cornbread will be tough.
- Pour the batter into the prepared baking dish, spreading evenly. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before cutting into pieces to serve warm or at room temperature.