All-Purpose Cornbread

Name: All-Purpose Cornbread
Yield: Serves 8
Cuisine: American, Southern
Ingredients: 1 1/2 cups, unbleached all-purpose flour, (7 1/2 ounces/213 grams); 1 cup, yellow cornmeal (5 1/2 ounces/156 grams), see note; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 3/4 teaspoon, table salt; 1/4 cup, packed light brown sugar (1 3/4 ounces/50 grams); 3/4 cup, frozen corn (3 1/2 ounces/99 grams), thawed; 1 cup, buttermilk; 2 , large eggs; 8 tablespoons, unsalted butter (1 stick), melted and cooled slightly

Desserts or Baked Goods
American
Southern
Breakfast & Brunch
Quick Breads
Holiday
Thanksgiving

Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

We wanted a cornbread with a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor. This recipe has them all.

SERVES 8

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