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GOLDEN NORTHERN CORNBREAD Recipe

Ingredients

How to make it

  • Note: After testing scores of recipes, we find that the best cornbread is made with stone-ground cornmeal, two leavenings, and two types of milk. This cornbread is moist and light, with the rich taste of corn. Use stone-ground or water-ground cornmeal for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread.
  • 1. Adjust oven rack to center position and heat to 425 degrees. Grease a 9-by-9-by-2-inch metal pan.
  • 2. Stir cornmeal, flour, baking powder, baking soda, sugar, and salt in large bowl. Push dry ingredients up side of bowl to make a well.
  • 3. 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.
  • 4. 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.
  • 5. 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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choclytcandy Dallas, Dallas

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