Our first stop on this tour of everything-bagelization: soft pretzel bites. Have you made pretzel bites yet? Wowzer. They are every bit as incredible as typical soft pretzels (these taste just like Auntie Anne’s and I do not make that comparison lightly), but with a two-bite size that is made for Superbowl parties. Or movie nights, or days ending in y. Add some everything bagel sprinkle to this equation and you have yourself a truly next-level, transcendent snack food.
I know that you think that homemade soft pretzels are a pain in the tuckus. And I don’t necessarily disagree. Yes- you have to make yeast dough. Yes- you have to have enough clean counter space to roll out skinny dough snakes and shape them into pretzels. Yes- you have to boil them in baking soda solution before baking. The good news is that pretzel bites cut some corners. With this recipe (adapted from Sally’s Baking Addiction) there’s no rising time involved, and you can just hack the dough into haphazard, non-uniform lumps instead of meticulously shaping them. You do still have to make the snakes. Nay, you get to make the snakes- we all know that’s the fun part, anyway. All in all, these take around an hour total: about 30 minutes with the dough, and another 30 to bake the pretzel bites in batches.
If Beyonce can find an hour in her day to theoretically make pretzel bites, so can you.
- 1 1/2 c. warm water
- 1 T. brown sugar
- 1 packet instant or quick-rise yeast (2 1/4 t.)
- 1 T. butter, melted
- 1 t. salt
- 3 1/2 c. all purpose flour, plus extra for dusting counter
- 1/4 c. baking soda
- 1 egg, beaten
- everything bagel sprinkle
- In large mixing bowl or bowl of stand mixer combine warm water, brown sugar, and yeast. Allow to sit for a minute or two.
- Meanwhile, melt butter and set aside to cool.
- Using a dough hook, mix together the dough: pour melted butter and salt into yeast mixture, then turn on mixer to low. Add the flour gradually one cup at a time. When flour is fully incorporated increase mixer speed to medium and allow to knead until dough forms a ball and no longer sticks to the side of the bowl, about 2 minutes. Sprinkle in some extra flour as you go along, if needed.
- Transfer dough to an oiled bowl, cover with a towel, and set aside.
- Preheat oven to 425 F. Prepare two baking sheets by spraying with cooking spray. One will be to catch the bites after boiling, and the other for baking.
- While the dough rests, fill a large-ish pot halfway with water and bring to a boil.
- Meanwhile, place dough on a floured surface and cut into 4 equal blobs. Roll each blob into a rope about 1-inch thick, then chop into roughly 1.5-inch segments (usually around 10 pieces each rope).
- Once water is boiling, add the baking soda and stir to combine. Add about 8-10 bites to the pot and boil for 20-30 seconds. When the bites become firm, use a slotted spoon to fish them out and set aside on one of the baking sheets. Repeat until all bites are boiled.
- Brush the bites with beaten egg, then sprinkle the tops with everything bagel mixture.
- Bake in batches for 15 minutes per batch, or until bites are golden brown. Serve piping hot with cheese sauce and hot mustard.
This spiced grapefruit tea loaf has a tender crumb and is delicately scented with grapefruit rind, cardamom, cinnamon, and allspice- an understated way to bake for the holidays, with nary a peppermint stick in sight.
Hey internet buddies! I’m going to be posting super sporadically until after this nutty holiday season is over, but I’ll be in periodically. Winter in general is such a buzzkill for me, especially with blogging. For one, there’s just too much life going on to maintain any sense of routine (don’t ask me how the gym’s going. Just… no.). And by the time I have managed to plan, and shop, and clean my 64-square foot kitchen (hahaha not really, that’s Ben’s job), and cook something interesting… there’s no sunlight left for photography! Curses! My life is so hard…
If all of this sounds like I’m making pathetic excuses it’s because I absolutely am. But when I get down on myself about it I remember that nobody’s paying me to do this. So HA! Anyway, I’m here today and that’s just ducky. So, it’s about time to start with the holiday baking, if you’re into that sort of thing. I’m not going to lie to you- I am not into that sort of thing. Cookie exchange, while lovely in theory, is clearly a construct that discriminates against those of us with 18 inches of workable countertop space (which is, in my case, literally a large IKEA cutting board situated over my two right-hand stove burners, which are long-defunct, by the way). And frankly, there’s a limit to how much peppermint and red and green sprinkles I can eat, year after sugary year.
What little holiday baking I actually do, I prefer to be a little more nuanced in flavor, and a lot less on-the-nose [pretend I made a hilarrrrrious Rudolph joke here]. Enter, today’s recipe: spiced grapefruit tea loaf. Flavors of citrus and spice are thematically, undeniably “winter”, and they work so well together in this context. The body of the cake is just delicately scented with finely grated grapefruit rind, cardamom, cinnamon, and allspice, with a texture adjacent to pound cake. A simple syrup with grapefruit juice gets poured over the cake after baking to give the edges a tart-sweet finish, and then a thick layer of simple icing (topped with more rind, if you like) sits on top. Basically, if holiday treats can be equated with holiday pop songs, then candy cane marshmallow m&m fudge is Mariah Carey’s “All I Want for Christmas”, while this grapefruit spice tea loaf is Joni Mitchell’s “River”, minus all the sadness and self-loathing (oh, Joni…).
This recipe is based largely on Ina Garten’s very highly-rated lemon yogurt cake, which is one of my longtime favorite recipes and is ultra-dependable and worth trying out, if you haven’t yet.
- 1 t. butter
- 1 1/2 c. flour, plus extra for dusting pan
- 2 t. baking powder
- 1/2 t. cinnamon
- 1/4 t. ground cardamom
- 1/8 t. allspice
- 1/2 t. kosher salt
- 1 c. full fat greek yogurt (I love Fage the best)
- 1 1/3 c. sugar, divided
- 3 eggs
- 1 T. freshly grated red grapefruit zest
- 1 t. vanilla
- 1/2 c. vegetable or other neutrally flavored oil
- 1/3 c. freshly squeezed red grapefruit juice
- 1 c. powdered sugar
- 1-2 T. red grapefruit juice
- Preheat oven to 350 F degrees. Grease the bottom and inner sides of a loaf pan with butter, then sprinkle in a small handful of flour. Tip and shake the pan to distribute the flour around evenly, then tap out the excess.
- In a large mixing bowl combine 1 1/2 c. flour, baking powder, spices, and salt.
- Separately, whisk together the yogurt, sugar, eggs, grapefruit zest, and vanilla. Whisk into the dry ingredients. Fold in the oil until mixture is smooth and even.
- Spread batter into prepared loaf pan and bake for 50-60 minutes, or until cake tester comes out clean. Cool cake for 15 minutes.
- While cake is in oven, heat remaining 1/3 c. sugar and 1/3 c. grapefruit juice in a small saucepan until sugar is dissolved. Cool completely.
- After cake has cooled, remove from pan and transfer to a wire baking rack. Slowly pour the grapefruit simple syrup evenly over the top and sides of the cake, glazing the entire surface as well as possible. Allow to drip.
- Place powdered sugar in a bowl. Add 1 T. grapefruit juice and stir until combined. If needed, add more juice a couple of drops at a time until icing reaches a thick but spreadable consistency.
- Spread over the top of the cake, then grate some more zest over the top if desired.
This jalapeno cheddar cornbread whips up fast and easy- it’s the perfect savory/sweet accompaniment to all your soups this season!
I’m not sure how clear I have made this in the past, but I really really hate Winter. SO much. I am a huge weiner, about it too, despite having spent the first 26 winters of my life in Wisconsin, where the struggle is REAL. And as for Fall… Fall would be great if it didn’t lead right into Winter- it’s basically the Sunday afternoon of seasons, if you think about it. All of this is to say that, if you need me, I shall be face-down in a steamy bowl of soup for roughly the next five months. It’s going to be a lot of soup.
As mentioned last week, I finally bought myself a cast iron skillet– it has been working really hard in my kitchen ever since and aside from producing fajitas, apple crisp, steak au poivre (that brought tears to mine eyes), and several dutch babies, it has also renewed my vigor for cornbread! So today I’m posting this ultra-comforting Jalapeno Cheddar Cornbread. Tender, fluffy, buttery- it’s totally got that savory/sweet thing going on, which means it goes with everything. It is to soup what taupe ankle boots are to fashion this season- best friends.
That’s it- get on it! Stay tuned next week for a great new soup!
- 6 T. butter, divided
- 6 T. honey, divided
- 1 1/4 c. cornmeal
- 3/4 c. flour
- 3/4 t. baking soda
- 3/4 t. salt
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1 large jalapeno, seeded and finely chopped
- 1 1/4 c. grated sharp cheddar cheese
- 1 c. buttermilk
- 2 large eggs
- Preheat oven to 350 degrees.
- Place 4 T. butter and 4 T. honey in small saucepan over low heat. Allow to melt while you prepare the batter.
- In a mixing bowl combine cornmeal, flour, baking soda, salt, brown sugar, sugar, chopped jalapeno, and cheddar cheese. Stir together to combine.
- Separately, whisk together the buttermilk and eggs, then gradually whisk in the melted honey and butter. Add to the dry ingredients and stir until just incorporated.
- Pour into a 10" cast iron skillet or greased cake pan. Bake for 25 minutes, then cover loosely with foil to prevent over-browning. Continue baking another 10 minutes, or until a toothpick tests clean in the center of the cornbread.
- Meanwhile, heat remaining 2 T. butter and 2 T. honey on low heat. Stir to combine fully.
- When cornbread comes out of the oven, brush melted honey-butter over the top of the crust.
It’s easy, it’s made of things you have in your fridge, and it’s on the table in 30 minutes. This dependable Cardamom Apple Dutch Baby recipe is sure to become a weekend breakfast favorite!
Hey there, guess what I finally bought for myself? A cast iron skillet! Girl, you write a food blog and you didn’t even have a cast iron skillet until now? Yes. Alright? It’s true. It’s one of those kitchen items that I always knew I wanted, and didn’t really have any reason not to buy, except for that I kept forgetting. Over and over. For years. Other items in this category include tongs, a meat thermometer, ice trays, a salad bowl, waffle iron, and one of those forky noodle scoops.
I managed to do without the skillet for so long because I do have a cast iron grill pan (which I have, admittedly, baked weirdly-shaped focaccia in, with surprising success) and an enameled cast iron dutch oven which does pretty much everything well. Everything, except, be photographed well with an apple dutch baby inside (too deep for that).
So I’ve been wanting to share this recipe with you for practically ever, and now I finally am checking it off my list! Let’s talk about it. Dutch baby, which also goes by German Pancake (less cute), is a crusty, eggy, puffy, custardy delight that is a snap to whip up any weekend morning. It’s just a simple egg-milk-flour batter, which is poured into a hot pan of melted butter, and then baked in the oven for about a half-hour. It poofs like a souffle while the edges crawl up the sides and form a beautiful crispy crust, and then it deflates when you take it out to cool. Just like any pancake, it’s dreamy with just about any fruit, though I think it lends itself to apples the best. Adding fruit to the equation inhibits rising to the middle somewhat, and instead forms a sort of custard around the fruit, kind of like clafouti. I love that part.
I flavor the apples with cardamom as they soften in the skillet, but go ahead and use cinnamon if you’d rather. Or nutmeg. Or both!
Any way you make it, be sure to top with all the usual pancake-suspects: maple syrup, powdered sugar, and plenty of butter! On its own, this will feed two people happily, but if you side this with some bacon and hashbrowns or other breakfast-delights, it’ll feed four.
- 2 medium granny smith apples, peeled, cored, and sliced 1/4" thick
- 4 T. butter, divided
- 1/4 t. ground cardamom
- 1/2 c. flour
- 1/4 t. salt
- 3 large eggs
- 2/3 c. milk
- 1/2 t. vanilla extract
- Preheat oven to 425F degrees.
- Melt 1 T. butter in a 10" cast iron skillet (or other oven-proof skillet) over medium heat. Add apples and cook for 3 minutes, stirring occasionally.
- Meanwhile, thoroughly whisk together the flour, salt, eggs, milk, and vanilla in a mixing bowl. Set aside.
- When the apples have begun to soften, add the cardamom and toss to distribute. Drag apples to the edges of the pan, leaving space in the middle. Add remaining 3 T. butter and melt. Toss apples to coat with butter, then arrange evenly on bottom of skillet.
- Pour batter over apples and place skillet in preheated oven. Bake 20-25 minutes, or until center is puffed and set.
I’ve baked scones exactly twice in my life/in the last week, and the first was a failed attempt at developing this recipe. For the first go-’round, I’d had the delight of scoring some fresh sour pie cherries at the farmer’s market (I always seem to miss them!). Knowing that I’d likely only get one crack at sour cherries for the year, I wish I’d decided to make something less experimental… you see where I am going with this.
My first version of these tart cherry scones with earl grey and ricotta was an unmitigated disaster. Everything went great at first. The dough came together perfectly, a disk of pastry-perfection all ready to go, and then… wait… how am I going to get these sticky, juicy cherries into the dough NOW? I attempted to fold them in with my hands. It was a horrible idea. Things got slimy and my kitchen basically exploded.
I don’t now how the idea of cherries and earl grey popped into my head, but I knew that it was a winner at heart and that another attempt was warranted. Dried tart cherries to the rescue! Attempt number two was drama-free and I don’t think I cursed even once while making them. And, duh, they are delicious!
I’m no scone expert (clearly), but I opted for full-fat ricotta as the binder in these cherry scones to add a little heft and richness to the crumb. Truth-be-told, I have historically not been a big fan of the extremely dry texture of most scones I’ve eaten. The ricotta performed as I hoped- these scones are crumbly as they ought to be, but do not feel quite so dry in the mouth. You could probably still whistle a tune after eating. If that’s your thing.
I suck at whistling.
Completely un-hilariously, the day after version two came out of the oven I ran into a fresh berry scone recipe on the internet. APPARENTLY, all you have to do is roll out the dough, spread the berries on, roll the whole thing up jelly-roll style, and then slice and bake. OF COURSE! Blergh, sigh, eye-roll. Maybe I’ll try again next cherry season, but these will do marvelously until then!
- 2 1/2 c. flour
- 1/3 c. sugar
- 1/2 t. salt
- 1 T. baking powder
- 2 T. chopped or ground loose earl grey tea leaves (or just cut open 5 tea bags like I did)
- 1 stick unsalted butter, cold and cubed
- 2 eggs, divided
- 1/2 c. whole milk ricotta
- 3 T. heavy cream (or milk)
- 2 c. tart dried cherries
- coarse raw or turbinado sugar
- Preheat oven to 375 degrees (F).
- In a large mixing bowl combine flour, sugar, salt, baking powder, and tea leaves. Add the cold butter and work into coarse crumbs using your hands. Fold in the cherries.
- In another mixing bowl whisk together 1 egg, ricotta, and cream (or milk). Scrape into the dry mixture.
- Use a wooden spoon to combine wet and dry ingredients until a shaggy dough forms. Turn out onto a clean work surface and knead until dough is uniform. Shape into a 10-12" disk.
- Make an egg wash by whisking together the remaining 1 egg and 1 t. water. Brush over the top of the disk. Sprinkle coarse sugar liberally over the top.
- Slice dough into 12 wedges and carefully transfer to a cookie sheet.
- Bake for 18-20 minutes, or until golden on top.
For me, last weekend was one of those uncommonly perfect weekends: the ideal balance of productivity and leisure, where time somehow passes more slowly than usual, and all the pieces just fall right into place. Oh, and it was 80s and sunny. I could stay in last weekend forever and ever.
I managed to hit up the farmers market just as it opened on Saturday and just barely managed to snag a small basket of the season’s first batch of strawberries before they’d sold out, as well as all the rhubarb I could carry. The strawberries were a little early, though an unbelievable treat coming out of the rainy season, but the rhubarb was impeccable, and abundant. It is rhubarb season, readers- rejoice!! I hope you like rhubarb, because there’s going to be some rhubarb recipes coming up. Like, today.
One of my other weekend accomplishments was to shoot using my brand new tripod and remote shutter release. I really could not be happier with the amount of improvement these new tools have already allowed me to make with my photography- I’ve been so excited to post these photos! It has been really rewarding to look back and notice how much my photos have improved in the last few months. Looking forward to more progress!
Let us now discuss pound cake.
When going about dessert, admittedly, I have long felt that one could scarcely do better than fresh berries, whipped cream, and a Sara Lee pound cake from the freezer section. Really! I am totally into the dense, sponge-y texture, ready to absorb tasty juices secreted from macerated fresh strawberries. I love that I can peel off the top crust like a fruit roll-up. I also love it for the same reason I still find McDonald’s McNuggets palatable at times (dude, I know): in all my life, it has never tasted different. I crave nostalgia and the comfort therein.
Occasionally, and definitely for the better, life calls for something more distinguished. Enter this rhubarb pound cake. Greek yogurt gives this pound cake a moist and tender crumb, delicately scented with cardamom, and studded throughout with tender chunks of fresh, tangy rhubarb. It also happens to be just stunning to look at.
I served this up with a healthy slather of my easy rhubarb sauce to make it extra rhubarby, and about fifteen dollops of fresh whipped cream!
- Unsalted butter, softened, for greasing
- 1 1/2 c. + 1 T. flour, plus extra for pan
- 1 1/2 c. rhubarb, cut into 1/2" chunks
- 1 c. plain greek yogurt
- 1 c. sugar
- 3 large eggs
- 1 t. vanilla
- 1/2 c. canola or vegetable oil
- 2 t. baking powder
- 1/2 t. ground cardamom
- 1/2 t. kosher salt
- Preheat oven to 350 degrees. Grease a loaf pan evenly with softened butter. Sprinkle in a handful of flour and tilt/shake the pan until the bottom and sides are coated with flour. Tap out the excess and discard.
- Place chopped rhubarb in a small mixing bowl and toss with 1 T. of flour. Set aside.
- In a large mixing bowl, whisk together the yogurt, sugar, eggs, vanilla, and oil.
- Whisk in flour 1/2 c. at a time, mixing thoroughly between each addition. Whisk in the baking powder, cardamom, and salt.
- Add the rhubarb to the batter (avoid adding the excess flour). Gently fold in with a wooden spoon until just incorporated.
- Pour batter into prepared loaf pan. Bake 50 minutes to 1 hour, or until top is golden brown and a toothpick inserted into the center of the cake comes out clean. For me this was 1 hour.
- Allow the pound cake to cool completely before cutting. For best results, bake one day in advance.
The last week was pretty excellent, food-wise. I ate meat twice. My garbage-friend and I found the perfect lunch-break meeting spot equidistant from our respective places of work. I celebrated a hangover with impromtu eggs benedict at home- I did not screw up the poached eggs! And, I added the Easiest Cookie in the World to my repertoire. I am speaking of the classic, two-ingredient Palmier.
Palmiers (french for “palm trees”) are just one sheet of puff pastry rolled up with a handful of sugar into the shape of a fan, sliced thin, and then baked for a few minutes. When they come out, they’re buttery and flaky with a crisp, caramelized glaze. So simple, I think that these cookies are the epitome of french cooking/fashion/twentieth-century composers (by the way, made you a playlist): effortlessly elegant. A chic cookie. They’re a cinch to whip up on the fly, say, if you were to have unexpected guests on the way (this does not happen to me). Also good for eating curled up next to your favorite window, with your favorite tea, appreciating the chirping of what you are absolutely certain are spring birds.
These pretty little cookies are so impossibly simple that I kind of feel like a fraud even posting the recipe, but it’s below, anyhow.
- 1 sheet puff pastry (storebought
- or homemade), thawed
- 1/2 c. sugar
- Place a sheet of parchment paper on a baking sheet.
- Sprinkle half of the sugar evenly onto a large, clean work surface.
- Lay down your puff pastry. Sprinkle the remaining sugar on top.
- Use a rolling pin to lightly roll the dough to press the sugar into both sides. Trim off any uneven edges with a pizza cutter.
- Fold the left and right edges of the dough inward so they meet in the middle. Fold each side in half again so the outside folds also meet in the middle. Fold one side over the other, like closing a book.
- Place the rolled dough log onto the prepared baking sheet, and put in the fridge for 20 minutes.
- Preheat oven to 400 degrees.
- When dough is chilled, place it back onto your work surface. Using a sharp knife, slice the dough crosswise into 3/8" pieces.
- Arrange 2" apart on the baking sheet (you can bake these in batches, if needed). Bake for 10 minutes, flip the cookies, and then bake another 5-7 minutes.
- [These times apply to my oven. Since all ovens are different, keep an eye on things. These can burn quickly unattended!]
Ah, popovers. I cannot think of a more versatile, and cheap, and easy food than popovers. They were our go-to Saturday breakfast growing up, and they’re my go-to Saturday breakfast now. I love them so much that we named cat #2 Popover. We call her Poppy, for short. Cat #1 is Butter. They go so well together. I will always find reasons to post pictures of my cats. Poppy, left, Butter, right.
Back to food-popovers. Popovers are magical bread clouds with a delicate crispy shell, a tender and custard-y middle, and (if made correctly) a hollow cavity that is the perfect host to a number of fillings and sauces. You can eat popovers savory or sweet with just about anything- as a dinner roll, beside a steamy bowl of stew, underneath a tasty gravy, stuffed with fruit and cream… but my favorite way to eat popovers is slathered in butter and homemade jam. Like so.
The best thing about them is that they’re made of five ingredients that I’m confident you have: eggs, flour, butter, salt, and milk. It takes just five minutes to whip up the batter, and thirty minutes to bake. There’s really no reason why you should not whip these up, right now. Go on. Your crusty and fluffy destiny awaits.
You can use a simple muffin tin to make smaller popovers, as I do, or you can get yourself a dedicated popover pan for monster popovers. Generally, smaller popovers will be crunchier, while the larger ones will have a greater proportion of fluffy middle-ness. This recipe from apartment therapy’s thekitchn blog, which has been my popover recipe of choice since 2008, will yield twelve small popovers or six large.
- 1 T. butter, plus extra for greasing the pan (or cooking spray)
- 2 large eggs
- 1 c. flour
- 1/2 t. salt
- 1 1/4 c. milk
- Preheat oven to 450 degrees. Grease a muffin pan or popover pan.
- Melt butter and allow to cool slightly while you prepare the batter.
- In a large mixing bowl (a plus if it's made for pouring) combine eggs, flour, salt, and milk. Whisk until just combined- some small lumps are good.
- Whisk in the melted butter. Pour evenly into prepared pan- each cup will be about 2/3 to 3/4 full with batter.
- When oven is fully heated, put popovers in. Allow to bake for 15 minutes.
- After 15 minutes, reduce oven temp to 350 degrees. Bake another 15-20 minutes, or until puffy and golden brown.
- It is crucial to use an accurate amount of butter. Even a smidge more butter than called for will
- result in dense popovers that don't rise. On the bright side, these are still a suitable vehicle for jam and honey 🙂
- Do not open the oven door at any point that the popovers are baking- this will disrupt the rising as
- IKEA's lingonberry jam is the bees knees on popovers.
This is going to be a short post today as I’m feeling under the weather, and as today seems to be just made for napping. For my third and last post for the week I’m sharing with you a sweet and heavenly buttermilk cornbread recipe that graced my meals three times this week- twice with my Late Summer Zucchini Corn Soup, and once all slathered up with a chorizo sausage gravy, which I must remember to share with you sometime. This cornbread is begging to complement all of your soups this fall/winter.
Do you ever quest for “the perfect” recipe for a particular food? I do, for the following: pizza dough, chocolate chip cookies, brownies, pancakes, and (until now) cornbread. I’ve tried a respectable number of cornbread recipes over the years, and nothing quite fit the bill for me. Cornbread, though unassuming, is polarized into two competing ideological positions. Some will have it moist and sweet, while others are appalled if it’s not crumbly and savory. And then there’s the issue of corn chunks, which to some, are fightin’ words. These factors make the quest for the perfect cornbread recipe a long one, and I’m so glad that my cornbread quest has come to a fluffy and honey-kissed end.
This particular cornbread lands firmly and proudly in the moist and sweet quadrant. So, if that’s your bag, then come with me, friend. You’re going to like it here. This recipe is entirely by Natalie over at Life Made Simple, by the way. The next time I make it, if I’m lucky enough to have any left over, I think I’d like to give cornbread french toast a try.
Happy weekend, all!
- 8 T. (1 stick) butter, melted
- ½ c. sugar
- ¼ c. honey
- 2 eggs, room temperature
- 1 c. buttermilk, room temperature
- 1 c. flour
- 1 c. cornmeal
- ½ t. salt
- ½ t. baking soda
- ½ T. unsalted butter, melted (for brushing)
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8" inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain.
- Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning.
- Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.