Ingredients:

  • 8 Tbsp Unsalted Butter, melted (plus 1 Tbsp for greasing)
  • 1 1/2 cups Buttermilk, room temperature
  • 2 large Large Eggs, room temperature, lightly beaten
  • 1 cup Yellow Cornmeal (fine grind)
  • 1 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt

Instructions:

  1. Position the oven rack in the middle and preheat the oven to 200°C (400°F). Generously grease the 9-inch square baking tin with 1 tablespoon of butter. Melt the stick of unsalted butter (8 Tbsp) and set aside to cool slightly.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Ensure the leavening agents are distributed evenly.
  3. In a separate medium bowl, whisk together the buttermilk and the two lightly beaten eggs until fully combined.
  4. Slowly stream the slightly cooled melted butter into the buttermilk mixture while whisking constantly. Ensure the butter is not too hot to avoid curdling.
  5. Pour the entire wet mixture into the middle of the dry ingredients. Using a rubber spatula, mix just until the flour streaks disappear. STOP MIXING IMMEDIATELY (A few small lumps are desirable).
  6. Pour the batter into the prepared baking tin and level the top lightly with the spatula (do not press down).
  7. Place the tin into the preheated oven and bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean and the crust is golden brown.
  8. Remove the cornbread from the oven and let it cool in the tin for 5–10 minutes before slicing and serving. This allows the internal moisture to redistribute.