Sweet and Cakey Northern Cornbread (America's Test

Name: Sweet and Cakey Northern Cornbread (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup yellow cornmeal; 2 teaspoons baking powder; ¾ teaspoon salt; ¼ teaspoon baking soda; 1 cup buttermilk; ¾ cup frozen corn kernels, thawed; ¼ cup packed light brown sugar; 2 large eggs; 8 tablespoons unsalted butter, melted and cooled

Servings: persons

1
Adjust oven rack to the middle position and heat the oven to 400.
2
Generously coat an 8-inch square baking pan with vegetable oil spray.
3
Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a large bowl.
4
Process the buttermilk, corn, brown sugar, and eggs in a food processor until combined, about 5 seconds.
5
Gently fold the buttermilk mixture into the flour mixture, then fold in the melted butter until just combined.
6
Scrape the batter into the prepared pan and smooth the top.
7
Bake until deep golden brown and a pick inserted into the middle comes out with a few crumbs attached, about 35 minutes.
8
Let the cornbread cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 10 minutes.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 cup yellow cornmeal, 2 teaspoons baking powder, ¾ teaspoon salt, and more.

Yes, Sweet and Cakey Northern Cornbread (America's Test Kitchen) falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Sweet and Cakey Northern Cornbread (America's Test Kitchen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions