Sunday, September 23, 2007


Nothing goes better with a big bowl of chili than cornbread! This was my first attempt at making cornbread from scratch, and the result was incredible. I wouldn't change a thing from this recipe - it developed a perfect crust and was warm and crumbly inside.

All-Purpose Cornbread
(Source: Cook's Illustrated, Fall 2007)

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish (glass is recommended) with nonstick cooking spray. Whisk flour, cornmeal, baking powder, salt, and baking soda in medium bowl until combined; set aside.

2. In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.


MrsPresley said...

i've been looking for a good cornbread recipe, thanks!

Deborah said...

I love sugar in my cornbread, but never thought to do brown sugar. This sounds fantastic!

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Amber said...

This looks and sounds awesome! I will have to keep it in mind for when I make chili this fall/winter.