Country Whole Wheat Cornbread

Beth Hensperger

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

• 3 1⁄2 cups  fine-grind yellow cornmeal, preferably stone-ground
• 2  cups whole wheat pastry flour
• 1⁄2 cup  packed light brown sugar or 1⁄2 cup  granulated maple sugar
• 2  teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 4  large eggs
• 3  cups buttermilk
• 3⁄4 cup unsalted butter, melted

Directions

1. Preheat oven to 325°; grease a 12-inch springform or deep cake pan.
2. In a bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs and buttermilk; add to the dry ingredients and pour the melted butter over the top.
4. Stir just until all the ingredients are moistened yet thoroughly blended; don’t overmix.
5. Pour the batter into prepared pan; bake in the center of the oven for 45-50 minutes, until the cornbread is golden around the edges and a pick comes out clean.
6. Let stand for 15 minutes before cutting it into thick wedges.