There are three kinds of people in this world – those who like cornbread savory, crumbly and dry, those who like a sweet, cake-like cornbread, and those who like a cornbread with the best attributes of both. This is for the third group.

• 1 cup all-purpose flour
• 1 ¼ cup cake flour
• ¾ cup yellow corn meal
• ⅓ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk¹ (can substitute whole milk or half and half)
• ¼ cup melted butter
• 2 eggs

Heat oven to 400 degrees; generously butter a 9×9 pan.

Mix dry ingredients together in bowl. Beat eggs until frothy, then add buttermilk and butter and mix. Stir egg/milk mixture into dry ingredients just until moistened (there may be a few small lumps, but don’t worry about them). Pour into baking pan and bake for 30 minutes or until it begins to brown around the edges of the top.

Tips and Tricks (and footnotes)

1. Did you know buttermilk freezes really well? We never manage to find buttermilk in the store in the small quantities we need for this recipe or that one, and so have grudgingly relied on the dry powdered kind for years. But recently, the grocery stores closest to us stopped carrying the powdered kind. We invested in a couple of silicone freezer trays that hold half-cup servings, poured our leftover fresh buttermilk into them, and popped them in the freezer. Grabbed one of the frozen half-cup blocks a couple of weeks later, and it worked perfectly in the recipe. ↩︎