Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) coarse cornmeal such as Red Mule Polenta de Georgia (see Tips & Techniques) 1 cup(s) all-purpose flour 1 1/2 tablespoon(s) kosher salt 1 teaspoon(s) baking soda 3 large eggs 1 1/2 cup(s) buttermilk 1 stick(s) unsalted butter , melted, plus more for greasing pan

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a medium bowl, whisk together cornmeal, flour, salt, and baking soda. In a separate bowl, whisk eggs. Add buttermilk. Stir egg mixture into cornmeal mixture, then stir in melted butter. Whisk until ingredients are combined. Butter a 9-by-13-inch baking pan. Pour cornbread batter into prepared pan and bake until a toothpick inserted in the center tests clean, about 25 minutes. Transfer to a wire rack and let cool before slicing.


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