Golden Northern Cornbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 9 |
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Northern style cornbread is sweeter, lighter and higher than its southern counterpart which tends to be drier and more crumbly. Ingredients:
2 tbs unsalted butter, melted, plus more for greasing the pan |
1 c (about 5 oz) yellow cornmeal, preferably stone-ground |
1 c unbleached all-purpose flour |
2 tsp baking powder |
1/2 tsp baking soda |
4 tsp sugar |
1/2 salt |
2 large eggs |
2/3 c buttermilk |
2/3 c milk |
Directions:
1. Heat oven to 425 and adjust rack to center position.
2. Grease 9-in square pan with butter.
3. Whisk the cornmeal, flour. baking powder, baking soda, sugar and salt together in a large bowl.
4. Push the dry ingredients up the sides of bowl to make a well in the center.
5. Crack the eggs into the well and stir lightly with a wooden spoon and then add the buttermilk and the milk.
6. Stir wet and dry ingredients quickly until they are almost combined.
7. Pour batter into greased pan.
8. Bake until the top of the cornbread is golden brown anf lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.
9. Transfer pan to a wire rack for cooling, 5-10 minutes.
10. Cut into squares and serve warm.
11. Pan can be wrapped in foil and stored on the counter for a day. reheat in a 350 oven for 10-15 minutes.
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