Forktionary

All Purpose Cornbread Best Of Both Regions Recipe

This award-winning cornbread recipe, adapted from Cook's Illustrated, delivers the ultimate combination of fluffy texture and crispy crust. Experience the best of Northern and Southern cornbread traditions in one delicious bake! This recipe features sweet corn flavor, a tender crumb, and a wonderfully thick, crunchy top. Perfect with chili, soups, or enjoyed on its own! Made with Quaker yellow cornmeal (or your favorite stone-ground variety for a rustic twist), this recipe is easy to follow and guaranteed to impress.

Prep Time 15 mins
Cook Time 50 mins
Calories 313 kcal
Protein 13g
Rating 5.0 (1 Reviews)
All Purpose Cornbread Best Of Both Regions 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for All Purpose Cornbread Best Of Both Regions

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How to Make All Purpose Cornbread Best Of Both Regions

  1. Preheat oven to 400°F (200°C). Adjust oven rack to the middle position.
  2. Spray an 8-inch square baking pan with nonstick cooking spray.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup Quaker yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
  4. In a blender or food processor, combine ½ cup packed light brown sugar, 1 ½ cups thawed frozen corn kernels (or 1 ½ cups fresh cooked corn kernels), and 1 cup buttermilk. Process until smooth, about 5 seconds.
  5. Add 2 large eggs to the wet ingredients and blend until well combined, about 5 seconds more.
  6. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  7. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until just combined.
  8. Add ½ cup melted unsalted butter and continue folding until the dry ingredients are moistened.
  9. Pour batter into the prepared baking pan and smooth the top with a spatula.
  10. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is a deep golden brown.
  11. Let cool in the pan for 10 minutes on a wire rack.
  12. Invert the cornbread onto the wire rack, then flip it right-side up to cool for another 10 minutes.
  13. Cut into squares and serve warm. Leftovers can be wrapped in foil and reheated in a 350°F (175°C) oven for 10-15 minutes.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

33g

Fat

39g

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation North American Breads American