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

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 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

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.

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 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.

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

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