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