Golden Northern Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
1 cup(s) yellow cornmeal, preferably stone-ground |
1 cup(s) unbleached all-purpose flour |
2 teaspoon(s) baking powder |
1/2 teaspoon(s) baking soda |
3 tablespoon(s) sugar |
1/2 teaspoon(s) salt |
2 large eggs |
2/3 cup(s) buttermilk |
2/3 cup(s) milk |
2 tablespoon(s) unsalted butter melted |
Directions:
1. Adjust oven rack to center position and heat oven to 425º F. Grease a 9-inch square metal pan.
2. Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together 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 350º F oven for 10 to 15 minutes.)
6. Notes:
7. If you don’t have a square metal pan, use a round metal cake pan, or a small, unheated cast iron pan. Glass will get too hot, and make the crust too tough and overdone.
8. No buttermilk? Warm 2/3 cup of milk in the microwave for 30 seconds, then add a splash of white vinegar. Let it sit for five minutes, then use as directed.
9. I have increased the amount of sugar in this recipe, to make it what I consider the perfect level of sweetness. The original recipe only called for 4 teaspoons, so if you prefer it a little less sweet, go right ahead.
10. Again, mix quickly! The more you stir it, the tougher it will get. And get that pan in the oven quickly, since the baking powder starts acting as soon as it touches liquid.
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