8 tb Melted unsalted butter; plus
1 tb Melted unsalted butter
3/4 c Nonfat buttermilk
2 lg Eggs
1/2 c Sour cream
3/4 c Yellow cornmeal
1 c All-purpose flour
1/4 c Light-brown sugar
2 tb Baking powder
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Freshly-grated nutmeg
1 ts Salt
Heat oven to 350 degrees. Brush a 9- by 13-inch baking pan with 1
tablespoon melted butter.
In medium bowl, whisk together buttermilk, eggs, and sour cream. In
separate bowl, whisk together cornmeal, flour, brown sugar, baking
powder, cinnamon, ginger, nutmeg, and salt. Using a spatula, fold
sour-cream mixture into cornmeal mixture. Fold in remaining 8
tablespoons melted butter.
Pour batter into pan, and bake until a toothpick inserted into center
comes out clean, about 25 minutes. Let cool.
Yields
1 servings