Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) blue cornmeal or yellow cornmeal

  2. 3/4 cup(s) all-purpose flour

  3. 2 tablespoon(s) sugar

  4. 1 1/2 teaspoon(s) baking powder

  5. 1/2 teaspoon(s) baking soda

  6. 1 teaspoon(s) kosher salt

  7. 1 1/2 cup(s) buttermilk , at room temperature 6 tablespoon(s) corn or canola oil

  8. 1 large egg

Instructions Jump to Ingredients ↑

  1. Heat oven to 425 degrees F. Grease an 8-inch square baking pan with nonstick spray.

  2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl until well blended. Whisk in buttermilk, oil, and egg until well blended.

  3. Spread into pan. Bake 22 to 24 minutes or until a pick inserted into center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto wire rack to cool completely. Let stand on cooling rack at room temperature 2 days to dry out before cutting into 1-inch cubes.


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