You can make this tender corn bread a day ahead.
Recipe information
Yield
Serves 12
Ingredients
2 cups yellow cornmeal
1 cup sifted all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) chilled unsalted butter, diced
1 1/2 cups buttermilk
3 large eggs
Preparation
Step 1
Preheat oven 400°F. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan.
Step 2
Bake until corn bread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
