batter

2 cups all-purpose flour
1 cup fine yellow corn meal
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
4 large eggs
3/4 cup buttermilk
1/2 pound (16 tablespoons or 2 sticks) unsalted butter, melted and cooled to tepid

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 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, gently 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 bread in the preheated oven for 30 to 35 minutes, or until risen, set, and golden on top. risen, set, and golden on top. A wooden pick inserted in the center of the bread will withdraw clean.

Cool the bread in the pan on a cooling rack for 10 minutes. Invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Servce warm or cool completely. Cut the bread 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 or bread keeper

notes

◊ using fine corn meal creates a lightly gritty, tender cake/bread
◊ 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)