2 cups all-purpose flour
1 cup blue corn meal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
4 large eggs
3/4 cup buttermilk
8 tablespoons (1 stick) unsalted butter, melted and cooled to tepid
1/2 cup plain vegetable oil (such as canola or soybean)
Preheat the oven to 375 degrees F. Film the inside of a 9 to 9 1/2-inch baking pan (2 1/4 inches deep) with nonstick flour-and-oil spray.
For the batter, whisk the flour, corn meal, baking powder, baking soda, salt, and sugar in a large mixing bowl. In a medium-size mixing bowl, whisk the eggs and buttermilk until well-blended; add the melted butter and oil, and whisk for 1 minute. Pour the whisked ingredients over the dry ingredients and stir to form a batter, using a wooden spoon or paddle. The batter will be moderately thick and gritty, and slightly lumpy.
Spoon the batter into the prepared baking pan, smoothing it into an even layer with a rubber spatula or narrow offset palette knife.
Bake the cake in the preheated oven for 30 to 35 minutes, or until risen and set. A wooden pick inserted in the center of the cake will withdraw clean.
Cool the cake in the pan on a cooling rack for 10 minutes. Invert the cake onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the cake into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake or bread keeper.
one dozen slices
on baking day, or up to one day in advance, stored in an airtight cake keeper
◊ using blue fine corn meal creates a gently gritty but tender cake
◊ use fresh leavening agents for the best overall lift to the batter as it bakes
◊ be sure to mix the batter thoroughly to catch any pockets of flour/corn meal, but do not over-mix (small lumps may remain)