I don’t really use cornmeal for anything, so I decided to make cornbread to use up the haul-cornmeal. It had the added benefit of using up the rest of my flour. I’m moving out in a month and am trying to not have any food left. I’m down to my freezer stash of carby foods, like biscuits, brownies, low-tier garlic bread, low-tier baguette (which is gonna be upgraded to banh mi :).
Anyway, my mom provided the Cook’s Illustrated “Northern cornbread” recipe that she likes. (The “Southern cornbread” recipe has more cornmeal and, I believe, less sugar.)
Ingredients
- 1 cup stone-ground cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup buttermilk (I used yoghurt)
- 2/3 cup milk
- 2 tablespoons butter, melted
Instructions
- Adjust oven rack to center position and heat to 425°F. Grease a 9-by-9 pan.
- Stir together dry ingredients. Stir in wet ingredients until just combined.
- Pour batter into greased pan. Bake until top is golden brown and lightly cracked and edges have pulled away from side of pan, about 25 minutes.
- Cool for 5 to 10 minutes.
The sides of the pan must have protected the edges of the cornbread from some heat 🙂