1-1/3 Cups coarse stone-ground yellow cornmeal
1 Cup unbleached all purpose flour
1/4 Cup sugar
2 tsp baking powder
3/4 tsp coarse kosher salt
1-1/2 Tbsp Texas Chile Seasoning
1 Cup plus 2 Tbsp buttermilk
9 Tbsp (1 stick plus 1 Tbsp) unsalted butter, melted
1 large egg plus 1 large egg yolk, beaten to blend
Butter (or oil) a 9 x 5 x 3 -inch metal loaf pan and preheat oven to 375°F. In a large mixing bowl, combine the cornmeal, flour, sugar, Texas Chile Rub, baking powder, and coarse salt. Add the buttermilk, melted butter, and beaten eggs to the dry ingredients, and stir batter with wooden spoon until well blended. Allow the mixture to stand a full half hour to let the dry ingredients absorb all the liquid.
Transfer “rested” batter into the prepared loaf pan. Sprinkle top of loaf generously with powdered or granulated honey before baking bread in 375F oven about 40 minutes. Cornbread will be browned around edges and a tester, inserted into center of loaf, comes out clean. Remove loaf to a wire cooling rack and allow bread to rest in pan 5 minutes before turning out loaf to cool completely on rack.
DO AHEAD: This cornbread recipe can be made up to two days ahead. Wrap cooled loaf in foil and store at room temperature until ready to serve. Serve with butter (plain or compound!) that is softened at room temperature.
Great when paired with your favorite chili recipe.