Golden Northern Cornbread

Cook's Illustrated (September 1995)

This works nicely in a cast-iron skillet. Heat an ungreased 10-inch skillet in the oven while making the batter. Carefully remove from oven and add a pat of butter, swishing it around to coat the bottom as it melts. Carefully add batter and bake.
Prep
  • Oven to 425°, middle rack.
  • Grease a 9x9x2 pan.
Dry
  • Stir in large bowl.
  • Make well in center.
1 c stone ground cornmeal
1 c flour
2 t baking powder
1/2 t baking soda
4 t granulated sugar
1/2 t salt
Wet
Crack into well and stir lightly.
2 large eggs
Add, stir quickly until almost combined.
2/3 c buttermilk
2/3 c milk
Add, stir until just combined.
2 T butter, melted
Bake
  • Pour into greased 9x9x2 pan.
  • Bake at 425° for ~25 min - until golden brown, lightly cracked, and edges have pulled away.
  • Cool on wire rack, 5-10 min.
  • Cut in pan and serve.
  • Wrap with foil to keep up to 1 day.
  • Reheat at 350° for 10-15 min.