Ingredients Jump to Instructions ↓

  1. 1 stick (4 ounces) unsalted butter , melted

  2. 1 large egg , lightly beaten

  3. 1 cup blue cornmeal

  4. 3/4 cup all-purpose flour

  5. 1/4 cup whole-wheat flour

  6. 2 teaspoons baking powder

  7. 3/4 teaspoon salt

  8. 1/2 teaspoon baking soda

  9. 1 1/2 cups buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees F. Butter an 8-by-2-inch square cake pan. In a food processor, add the butter, egg, blue cornmeal, all-purpose and whole wheat flours, baking powder, salt and baking soda; pulse to combine. Add the buttermilk and process for 5 seconds, or just until smooth. Scrape the batter into the pan and bake for 25 minutes, or until the center is firm. Transfer the bread to a rack to cool a bit, then turn out and let cool completely. NOTE: The bread can be made up to 1 day ahead. Wrap in plastic and keep at room temperature. Serving size = 2-inch square Recipe created by Mark Miller.


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