Bread, Side
1 1/4 c. stone-ground cornmeal
1/4 c. whole wheat flour
1/2 c. all-purpose flour
1-4 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
2/3 c. milk
2/3 c. buttermilk
2-3 Tbs. melted butter
(optional) frozen corn to taste
1. Pre-heat the oven to 425F and grease a 9x9" pan or 12-muffin pan. Pre-heat the pan in the oven.
2. Whisk together thoroughly: cornmeal, flours, sugar, baking powder, baking soda and salt.
3. In a separate bowl, whisk eggs, milk, buttermilk.
4. Add the wet ingredients to the dry ingredients and stir just until moistened. Add frozen corn if available.
5. Fold in 1 to 2 Tbs. melted butter. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean (10 to 12 minutes for muffins, 20 to 25 minutes in a square pan).
Do NOT use extra baking soda.