This corn bread recipe works fine with processed supermarket cornmeal, but stone-ground cornmeal gives a remarkable texture and depth of flavor the processed meal can’t approach.

Makes 16 squares

1 cup stone-ground cornmeal
1 cup flour
2 to 3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1¼ cups buttermilk
2 eggs, lightly beaten
4 tablespoons butter, melted and cooled to room temperature

Put the oven rack on the middle shelf and preheat to 425 degrees.

Butter an 8- or 9-inch square pan (Pyrex is perfect).

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a smaller bowl lightly beat the eggs; stir in the buttermilk and finally the melted butter. Stir the wet ingredients into the dry mixture just enough to combine them, no more. Spoon the batter into the prepared pan and bake for 20 to 25 minutes, until the cornbread is done: A knife tip inserted in the middle should come out dry. Let the corn bread cool. Cut into squares and serve.

Recipe by Elizabeth Gawthrop Riely