From Giada de Laurentis' website, Giadzy - what a chef she is!
Ingredients
- 1/2 cup 1 stick chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing
- 2 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 1/3 cup sour cream
- 2 large eggs
What to do with them...
- Position a rack in the center of the oven and preheat to 400 degrees F.
- Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds.
- Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds.
- Whisk the buttermilk, sour cream and eggs in a large bowl to blend.
- Add the dry ingredients from the processor and stir until evenly moistened.
- Scrape the batter into the prepared pan. Bake the cornbread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes.
- Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.