Categories: Cornbread

Ingredients

• 3 1/2 cups fine-grind yellow cornmeal, preferably stone-ground
• 2 cups whole wheat pastry flour
• 1/2 cup packed light brown sugar or 1/2 cup granulated maple sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 large eggs
• 3 cups buttermilk
• 3/4 cup unsalted butter, melted

Directions

1. Preheat oven to 325°; grease a 12-inch springform or deep cake pan.

2. In a bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk together the eggs and buttermilk; add to the dry ingredients and pour the melted butter over the top.

4. Stir just until all the ingredients are moistened yet thoroughly blended; don?t overmix.

5. Pour the batter into prepared pan; bake in the center of the oven for 45-50 minutes, until the cornbread is golden around the edges and a pick comes out clean.

6. Let stand for 15 minutes before cutting it into thick wedges.

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