This cornbread has a really nice texture. I started making it this way when I got some hand-me-down coarse-ground cornmeal. I think it was Bob's Red Mill brand and my grocery store had it once, but then I couldn't find it for a while. Now they carry Bob's Red Mill "Corn Grits or Polenta". I think it's the same thing.
- 1⁄2 cup cornmeal (regular)
- 1⁄2 cup cornmeal, coarsely ground (corn grits or polenta)
- 1 cup flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
- 1⁄2 teaspoon baking soda
- 2 eggs
- 1⁄2 cup butter, melted
- (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
- Preheat oven to 425°F.
- Combine the dry ingredients (except the soda).
- Stir the baking soda into the buttermilk and add that to the dry ingredients.
- Add eggs and melted butter. Stir together and pour into a 9x9 pan.
- Bake for 20 minutes.