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Cornbread


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.

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22 Responses to “Cornbread”

  1. MrsPresley on September 23, 2007 at 9:38 pm

    i’ve been looking for a good cornbread recipe, thanks!

    Reply

  2. Deborah on September 24, 2007 at 9:45 am

    I love sugar in my cornbread, but never thought to do brown sugar. This sounds fantastic!

    Reply

  3. jeena on September 26, 2007 at 2:45 pm

    Hi there you have a great blog,lovely recipes. Feel free to visit my blog too :)

    Jeena xx

    click here for food recipes

    Reply

  4. Amber on September 26, 2007 at 8:31 pm

    This looks and sounds awesome! I will have to keep it in mind for when I make chili this fall/winter.

    Reply

  5. Jen on October 22, 2008 at 2:05 pm

    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

    Reply

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  7. Amanda on September 24, 2011 at 6:21 pm

    Just made these with whole wheat pastry flour and they came out great!

    Reply

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  11. Nancy on August 26, 2012 at 9:16 pm

    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!

    Reply

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  13. Pamela on September 15, 2012 at 10:42 am

    What about a laye of crumbled bacon, cubed ham, or sliced sausage to the top?
    Love your website, Pamela

    Reply

    • Michelle on September 25th, 2012 at 3:40 pm

      Hi Pamela, All of those sound delicious!

      Reply

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  15. Courtney on June 3, 2013 at 4:09 pm

    HI MIchelle – just to let you know, I’m having a hard time pinning this – it says I need to provide the image url or something.

    Reply

    • Michelle on June 5th, 2013 at 9:19 am

      Hi Courtney, I was just able to pin it without a problem. Maybe try restarting your browser and give it another go.

      Reply

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  18. Nancy Long on October 17, 2013 at 8:21 am

    will have to try this – mine is similar, but never thought to use brown sugar and I usually bake it in cast iron

    Reply

  19. Debbie on October 17, 2013 at 8:33 am

    Recipe looks great, but I can’t pin this because non of the pictures are being isolated there.

    Reply

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