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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula. Ingredients:
3 cups white cornmeal |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 teaspoons kosher salt |
2 large eggs, lightly beaten |
3 cups well-shaken buttermilk |
3 sticks (1 1/2 cups) unsalted butter, melted |
Directions:
1. Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.
2. Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.
3. Remove hot skillets from oven. Divide remaining 1/2 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.
4. Cooks' note: If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving.
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