Recipe information
Yield
10 to 12 Servings
Ingredients
2
1/3 cups yellow cornmeal
1
cup all purpose flour
4
teaspoons baking powder
1
1/4 teaspoons salt
1
/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1
1/3 cups buttermilk
4
large eggs
3
/4 cup pure maple syrup
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
Step 2
Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.