Cornbread - Golden Northern

By mariannefeldman

GOLDEN NORTHERN CORNBREAD
cooksillustrated.com
Makes 9 servings. Published September 1, 1995.

WHY THIS RECIPE WORKS:
In perfecting our Northern cornbread recipe, we aimed for a high-rising, moist cornbread, one with a rich corn taste and a handsome golden color. Among the ingredients we tested, we found the best flavor, texture, and rise resulted from a 1-1 ratio of cornmeal to all-purpose flour. We had thought we would favor a fairly sweet Northern cornbread but found that a generous amount of sugar made the cornbreads taste like dessert breads. In the end, 4 teaspoons of granulated sugar per batch was perfect. We also found that a combination of half milk and half buttermilk made for the best cornbread recipe, one with a wonderful taste, a light texture, an appealing yellow-gold interior, and a high rise.

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.

Ingredients

• 1 cup yellow cornmeal (or white), stone-ground
• 1 cup unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 teaspoons granulated sugar - tried 50% more sugar & added froz blueberries-still not sweet enuf
• 1/2 teaspoon table salt
• 2 large eggs
• 2/3 cup buttermilk
• 2/3 cup milk
• 2 tablespoons unsalted butter, melted, plus extra softened butter for greasing the pan

Preparation

Step 1

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.)