Maple Corn Bread

2 1/3 cups yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup chilled unsalted butter (1 stick); cut into 1/2" pieces
1 1/3 cups buttermilk
4 large eggs
3/4 cup pure maple syrup

Preheat oven to 375 F. Butter 9x9x2" metal baking pan.
Combine cornmeal, flour, baking powder, and salt in processor; blend 5
seconds. Add butter; process until mixture resembles coarse meal.
Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal
mixture; stir just until evenly moistened (do not overblend).
Transfer to prepared pan.
Bake bread until golden and cracked on top and tester inserted into
center comes out clean, about 45 minutes. Cool bread in pan on rack.
(Can be made 1 day ahead. Cover; store at room temperature.)

This recipe yields 10 to 12 servings.
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