Golden Northern Cornbread
(from libraryhead’s recipe box)
hearty and just slightly sweet
Source: Cooks Illustrated
Serves 5 peopleCategories: quick bread, side
Ingredients
- 1 cup yellow or white stone-ground or water-ground cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup buttermilk
- 2/3 cup milk
- 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing pan
Directions
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Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.
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Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
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Crack eggs into well and stir lightly with wooden spoon, then add buttermilk and milk. Stir wet and dry ingredients quickly until almost combined. Add melted butter; stir until ingredients are just combined.
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Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
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Transfer pan to wire rack to cool slightly, 5 to 10 minutes. Cut cornbread into squares and serve warm. (Pan can be wrapped in foil up to 1 day. Reheat cornbread in a 350-degree oven for 10 to 15 minutes.)
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variation:
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Omit sugar. After adding butter, quickly fold in 1 cup (2 1/2 ounces) shredded cheddar or Monterey Jack cheese.