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
1c + 2T buttermilk
9 T (1 stick + 1 T) unsalted butter, melted
1 large egg + 1 large egg yolk, beaten to blend
Preparation
Grease 9x9 metal cake pan Mix cornmeal, flour, sugar, baking powder, and salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir w wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375F. Pour batter into prepared pan. Bake until browned around the edges and tester inserted into center comes out clean, about 25 minutes. Let bread rest in pan 5 minutes,then turn out onto rack and cool completely.
