Cornbread
15 comments » 
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.
i’ve been looking for a good cornbread recipe, thanks!
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I love sugar in my cornbread, but never thought to do brown sugar. This sounds fantastic!
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This looks and sounds awesome! I will have to keep it in mind for when I make chili this fall/winter.
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Great cornbread recipe! I am having a Halloween party with chili on menu and I can’t wait to whip up the cornbread. Thanks for all the great ideas!
Thanks
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Just made these with whole wheat pastry flour and they came out great!
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I made these with a slow cooker chili recipe that I found online. They were good, but I think I might have overmixed my batter accidentally. I just kept seeing so many dry flour clumps everywhere! I was mixing and mixing and mixing… Definitely not “only a few turns”. Whoops!
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What about a laye of crumbled bacon, cubed ham, or sliced sausage to the top?
Love your website, Pamela
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Michelle on September 25th, 2012 at 3:40 pm
Hi Pamela, All of those sound delicious!
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