ingredients (12 servings):
Bread:
3.5 dl finely ground yellow cornmeal
1 dl all-purpose flour
0.5 dl granulated sugar
1.5 tsp baking powder
1 tsp salt
3.5 dl whole milk
2 large eggs
60 g unsalted butter, plus more for coating the baking dish
20*20 cm baking dish
How to:
Heat the oven to 220°C and put the rack in the middle. Coat the baking dish with butter; set aside.
Melt the butter.
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.
Serve with some delicious honey-butter!