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Old-Fashioned Buttermilk Cornbread

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ready in: 30-60 minutes
serves/makes:   12

recipe id: 45262

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2 cups fine-grind yellow cornmeal, preferably stone-ground
2 cups unbleached all-purpose flour
1/3 cup firmly packed light brown sugar
2 tablespoons baking powder
1 1/4 teaspoon salt
4 large eggs
2 1/4 cups buttermilk
1/2 cup unsalted butter, melted


Preheat the oven to 400 degrees F. Grease a 9- by 13-inch baking dish (if using glass, reduce heat to 375F).

Whisk or sift the cornmeal, flour, brown sugar, baking powder and salt in a large bowl.

In a small bowl, whisk together the eggs and buttermilk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir until all the ingredients are moistened yet thoroughly blended, but take care not to overmix. Add any extra ingredients, such as bacon or pecans, at this time.

Pour the batter into the prepared pan. Bake until golden around the edges and a tester inserted into the center comes out clean, 35 to 40 minutes. Let stand for 10 minutes before cutting into thick squares.

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Nutritional data has not been calculated yet.

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