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Yield
Serves : MAKES ONE 8-INCH SQUARE CORN BREAD OR ABOUT 5 1/2 CUPS

How to Make It

Step 1    

Preheat the oven to 425°. Butter an 8-by-2-inch square cake pan. In a food processor, add the butter, egg, blue cornmeal, all-purpose and whole wheat flours, baking powder, salt and baking soda; pulse to combine. Add the buttermilk and process for 5 seconds, or just until smooth.

Step 2    

Scrape the batter into the pan and bake for 25 minutes, or until the center is firm. Transfer the bread to a rack to cool a bit, then turn out and let cool completely.

Chef's Notes

Blue cornmeal is available at specialty food markets.

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