Martha Stewart Cornbread

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 3 large eggs
• 2 1/2 cups low-fat buttermilk

• Directions

  1. Step 1

     Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.

  2. Step 2

     In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)

  3. Step 3

     Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.
   
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