Whole Grain Recipe
A traditional recipe for cornbread triangles with yellow cornmeal and room temperature buttermilk for extra tenderness.
1 cup yellow cornmeal
2/3 cup sifted all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup melted unsalted butter, cooled to room temperature
1-1/4 cups buttermilk at room temperature
1 slightly beaten egg at room temperature
Heat oven to 400 degrees. When hot, heat an 8-inch cast-iron divided triangle pan in oven until very hot, 10 to 15 minutes.
Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside.
Combine all but about 1 teaspoon of the butter, buttermilk, and egg. Stir into the dry ingredients just until blended.
Remove triangle pan from oven to a trivet or hot pad. Using a pastry brush, quickly coat pan with the remaining teaspoon of melted butter. Pour batter into pan, filling each triangle about two-thirds full.
Bake until golden brown, about 20 minutes. Transfer pan to a wire rack, and cool for 5 minutes. Remove bread from pan, and cool completely on rack.
Recipe Yields: 8 servings Cornbread Triangles.