Name: Corn Bread
Cook time: 20 min
Total time: 40 min
Yield: Makes 2 (10-inch) loaves
Ingredients: 3 cups white cornmeal; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons kosher salt; 2 large eggs, lightly beaten; 3 cups well-shaken buttermilk; 3 sticks (1 1/2 cups) unsalted butter, melted; 2 (10-inch) well-seasoned cast-iron skillets

Corn Bread

Half of one of these loaves is enough for the croutons for the White Bean and Ham Hock Soup with Arugula.

Cooks' note:

• If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving.

Recipe notes

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