- ¾ cup unbleached all-purpose flour (3 3/4 ounces)
- ¾ cup yellow cornmeal (3 3/4 ounces)
- 3 tablespoons sugar
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup buttermilk (can substitute half yogurt/sour cream and half water)
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
Whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
Spread evenly in a greased cake or springform pan. Bake 450*F until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.