Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula.
• 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.
Recipe information
Total Time
40 min
Yield
Makes 2 (10-inch) loaves
Ingredients
Special Equipment
Preparation
Step 1
Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.
Step 2
Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.
Step 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.
