Here’s part 2 for the thanksgiving series. Actually this cornbread can be made anytime, but it’ll be part of the recipe for cornbread stuffing, which will be posted tomorrow.
1 1/3 cups all-purpose flour
2/3 cup fine yellow cornmeal (not coarse)
1/3 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks unsalted butter, melted and cooled
2 large eggs
1 1/2 cups well-shaken buttermilk
Preheat oven to 375°F. Butter loaf pan and dust with flour, knocking out excess.
Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl.
Whisk together butter, eggs, and buttermilk in another bowl.
Add to flour mixture, stirring until just combined.
Pour into loaf pan and cook on middle rack for 30-40 mins, or until a toothpick inserted comes out clean.
Remove and let cool in pan for a little, remove from pan and cool on a rack completely.
Note, if you want a sweeter cornbread, add more sugar to the mix.