Thursday, November 29, 2012

Northern Cornbread


Golden Northern Cornbread

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Makes 9 x 13 pan. 
I use this recipe for “Auntie Kare’s Stuffing”.  Make the day before you make stuffing. 
This cornbread is moist and light, less sweet, with the rich taste of corn. 
Use stone-ground yellow cornmeal for the best taste and texture (the cornmeal has light and dark flecks).
  


2 C yellow cornmeal, preferably stone-ground
2 C white flour
4 tsp baking powder
1 tsp baking soda
8 tsp sugar
1 tsp salt
4 eggs, large
1 1/3 C buttermilk
1 1/3 C milk
4 TBL butter, unsalted, melted, plus extra for greasing pan.



  1. Preheat oven to 425º, with rack in center position.  Grease 9 x 13 pan with butter.
  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 about 25 min. until top is golden brown and lightly cracked and edges have pulled away from pan.
  5. Transfer to wire rack to cool slightly, 5 – 10 min.  Cut into squares and serve warm.

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