ATK Corn Bread

From Cooks Illustrated


NOTES:

1. Makes 9 large servings.

2. Best if you can make it in a cast iron skillet, according to Jeanne.

3. Use stone-ground or water-ground cornmeal for best taste and texture.

4. Note the use of a wooden spoon in directions below.

5. An experiment would be to make this more savory--add shredded cheese, for example.



INGREDIENTS:

1 cup yellow or white cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp sugar
2 eggs
2/3 cup buttermilk
2/3 cup milk
2 Tbl butter



PREPARATION:

1. Oven rack in center position; oven to 425.

2. If you don't have a 9- or 10-inch cast iron skillet, grease a 9" x 9" x 2" pan.

3. Melt butter and set aside.

4. In a large bowl, stir in cornmeal, flour, baking powder, baking soda, sugar, and salt.

5. Make a large well in middle of dry ingredients.

6. Add eggs into well and stir lightly with wooden spoon.

7. Stir in milk and buttermilk until just combined.

8. Stir in melted butter.

9. Pour batter into greased pan or cast iron skillet.

10. Bake about 25 min., until top is golden brown and lightly cracked; corn bread will have pulled away from side of pan.

11. Transfer pan/skillet to wire rack to cool slightly, 10-15 min.