1½ cups all-purpose flour1 cup stone ground yellow cornmeal (we used fine grind)½ cup sugar1 teaspoon baking powder¼ teaspoon salt10 tablespoons (1Z\v sticks) unsalted butter, cut into 12 pieces¾ cup walnuts2 large eggs2 teaspoons vanilla extract1 tablespoon finely grated lemon zestSet rack in middle of oven and preheat oven to 350 degrees.Combine flour, cornmeal, sugar, baking powder and salt in the bowl of a food processor fitted with a metal blade. Pulse several times to mix. Add the butter and pulse repeatedly until the butter is completely mixed in but the mixture remains cool and powdery. Remove blade and pour mixture into a medium bowl. Stir in walnuts.Whisk the eggs with the vanilla and lemon zest and stir this into the cornbread mixture. Continue mixing until a soft dough forms.Scrap dough onto a floured work surface and squeeze together. Divide dough in half and roll each half into a cylinder. Transfer logs to baking pans, keeping them well apart from each other and the sides of the pan. Flatten logs slightly. Bake until the dough has puffed, spread and feels firm to the fingertip, about 30 minutes.Carefully slice logs

1/3- to

½-inch thick using a sharp serrated knife. Return slices to pan and bake until they are slightly toasted, 20 to 25 minutes.

From “The Modern Baker,” by Nick Malgieri (DK Publishing, $35).