The original cornmeal batters, as made for the settlers by the Indians, consisted of cornmeal, salt and water. These simple batters quickly evolved to include eggs, butter and milk, and were the basis of many of the most celebrated Early American breads, cakes and puddings.
Recipe information
Yield
Serves 12
Ingredients
2 cups white cornmeal
1 cup all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) butter, melted, cooled
Preparation
Preheat oven to 450°F. Butter 9x9x2-inch baking pan. Mix first 4 ingredients in large bowl. Whisk buttermilk, eggs and butter in medium bowl to blend. Stir buttermilk mixture into dry ingredients to blend (do not overmix). Pour batter into prepared pan. Bake until tester inserted into center comes out clean and top is golden brown, about 25 minutes. Cool in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
