Golden Northern Cornbread

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 found… read more

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 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.

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Makes 9 servings

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

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