You will need a little more than half of this bread for chef Mark Miller's Pheasant with Chorizo and Corn Bread Stuffing. Serve the rest warm for snacks or breakfast. More Brunch Recipes
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.
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.
The bread can be made up to 1 day ahead. Wrap in plastic and keep at room temperature.
Blue cornmeal is available at specialty food markets.
Pheasant with Chorizo and Corn Bread Stuffing.