- Yield: Makes one eight-inch square loaf
Source: Martha Stewart Living, November 1999
- 1 tablespoon unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 cup milk
- 2 large eggs
Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.