All-Corn Cornbread
Here it is at last: Polenta and grits together in the best cornbread you're likely to meet. This recipe first appeared on Season 1 of Good Eats: Reloaded.Photo by Lynne Calamia
- Time: 45 min
- Servings: 6
Source: Alton Brown
Ingredients
- plus 1 tablespoon stone-ground white hominy grits
- plus 1 1/2 tablespoons stone-ground yellow cornmeal
- teaspoons baking powder
- teaspoons kosher salt
- teaspoon baking soda
- low-fat buttermilk
- large eggs
- tablespoons unsalted butter, cubed