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All Purpose Cornbread Recipe

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All-Purpose Cornbread | America's Test Kitchen Recipe

We wanted a cornbread with a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor. This recipe has them all.

Provided by: EasyRecipesCooking.com

Yield: Makes one 8-inch Square

All-Purpose Cornbread (Best of Both Regions) Recipe - EasyRecipesCooking.com

This recipe comes from my favorite cooking magazine — Cook’s Illustrated. It’s the best of the Northern and Southern cornbread recipes. It will produce a tender, fluffy crumb and a thick, crunchy crust with a sweet corn taste.

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. A Pyrex glass baking dish is preferred because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes

Total time: 50 minutes

Prep time: 15 minutes

Cook time: 35 minutes

Yield: 8 serving(s)

Ingredients:

1 1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal, see note
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn, thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

Steps:

  • Adjust oven rack to middle position; heat oven to 400 degrees.
  • Spray 8-inch-square baking dish with nonstick cooking spray.
  • Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
  • In food processor or blender, process brown 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.
  • 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 for about 10 minutes longer.
  • Cut into pieces and serve.

Nutrition Facts:

Calories 313, FatContent 13.9, SaturatedFatContent 8, CholesterolContent 84.6, SodiumContent 408.3, CarbohydrateContent 41.4, FiberContent 2.1, SugarContent 8.3, ProteinContent 6.8

The Perfect Cornbread Recipe - EasyRecipesCooking.com

I got this recipe from America’s Test Kitchen. I saw them make it on TV and decided to try it myself. It turned out great, just as they said it would. So why should you try it? It’s the perfect combination of a sweet and savory cornbread that will please everyone.

Total time: 35 minutes

Prep time: 5 minutes

Cook time: 30 minutes

Yield: 4-6 serving(s)

Ingredients:

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup brown sugar, packed
3/4 cup corn
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

Steps:

  • Adjust oven rack to middle position. Preheat oven to 400 degrees Fahrenheit.
  • Spray 8-inch-square baking dish with nonstick cooking spray.
  • Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
  • In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
  • Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  • Using rubber spatula, make a well in the center of the 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 rack 10 minutes.
  • Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.

Nutrition Facts:

Calories 632.1, FatContent 28, SaturatedFatContent 16, CholesterolContent 169.3, SodiumContent 820.9, CarbohydrateContent 84, FiberContent 4.4, SugarContent 17.7, ProteinContent 13.8

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