Northern Corn Bread Recipe

Name: Northern Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup stone-ground cornmeal; 3/4 cup all-purpose flour; 1 to 4 tbsp. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 2 lg. eggs; 2/3 cup milk; 2/3 cup buttermilk; 2 to 3 tbsp. warm melted unsalted butter; vegetable

Servings: persons

1-1/4 cup stone-ground cornmeal
3/4 cup all-purpose flour
1 to 4 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 lg. eggs
2/3 cup milk
2/3 cup buttermilk
2 to 3 tbsp. warm melted unsalted butter
vegetable

1
Preheat the oven to 425F.
2
Grease a 9x9-inch pan or a 12-muffin pan or line the muffin pan with paper cups.
3
Whisk the dry ingredients together in a large bowl.
4
In a separate bowl, mix together the eggs, milk and buttermilk.
5
Now combine both bowls and mix just until moistened.
6
Fold in the butter or oil.
7
Scrape the batter into the pan and tilt (if using a square pan) to spread evenly.
8
Bake until a toothpick inserted comes out clean, 10 to 12 minutes in a muffin pan, 20 to 25 minutes in a square pan.
9
Serve hot.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/4 cup stone-ground cornmeal, 3/4 cup all-purpose flour, 1 to 4 tbsp. sugar, 2 tsp. baking powder, and more.

Yes, Northern Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Northern Corn Bread

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