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SERVES 6

Coarsely crumble this classic corn bread for use in stuffings.

7 tbsp. butter, melted
2 cups yellow or white cornmeal
2/3 cup all-purpose flour
5 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. sugar (optional)
1 2/3 cups buttermilk
4 eggs, well beaten

1. Preheat oven to 400°. Grease a medium cast-iron skillet or baking dish with 1 tbsp. of the butter and set aside. Mix cornmeal, flour, baking powder, salt, and sugar (if using) together in a large mixing bowl. Add buttermilk and eggs and beat with a wooden spoon until thoroughly mixed. Add remaining butter and stir until just mixed.

2. Pour batter into prepared skillet or dish and bake until golden, firm to the touch, and cracked on top, about 30 minutes. Set aside to let cool.

This article was first published in Saveur in Issue #46