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Golden Northern Cornbread
Difficulty Level Easy
It has been really cold here in the past few days, and that always calls for a bit of baking. I mentioned a while ago that I love to bake when it snows but it is also pretty alluring when the temperature dips into minus degrees Celsius.
I've been eying this corn bread recipe for a couple of weeks, and then yesterday while I was making my roasted tomato soup I thought it would be the perfect accompaniment. I already had the oven going, so I slipped the bread into the oven when I removed the tomatoes. In the time that it took to cook the soup, the bread was done. This was super easy, with an active time of about five minutes, including time to stop and talk to the dog. This would be delicious with some jalapeños added for a bit of heat. Add them at the very end, after you have added the butter. If you don't have any buttermilk on hand, then do what my mother taught me to do: Put a teaspoon or so of white vinegar into the milk and let it stand for a few minutes. Then stir and add to the recipe.
INGREDIENTS
| 2 tbsp | unsalted butter, melted |
| 1 cup | yellow cornmeal |
| 1 cup | unbleached all-purpose flour |
| 2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 4 tsp | sugar |
| 1/2 tsp | salt |
| 2 large | eggs |
| 2/3 cup | buttermilk |
| 2/3 cup | milk |
PREPARATION:
- Heat oven to 425°F. Grease a 9x9-inch baking pan with butter.
- Whisk the cornmeal., flour, baking powder, baking soda, sugar, and salt together in a large bowl. Push the dry ingredients up the sides of the bowl to make a well.
- Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk and milk. Stir the wet and dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined.
- Pour the batter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.
- ransfer the pan to a wire rack and cool slightly, 5 to10 minutes. Cut the cornbread into squares and serve warm. Pan can be wrapped in foil and stored a room temperature for up to 1 day. Reheat cornbread in a 350°F oven for 10 to 15 minutes.
From Baking Illustrated by editors of Cooks Illustrated (2004, America's Test Kitchen)
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