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.