batter

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)

procedure

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.

creates

one dozen slices

store

on baking day, or up to one day in advance, stored in an airtight cake keeper

notes

◊ 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)