along with those amazing peanut butter cookies, we had a huge spread of food for jason's birthday a couple weekends ago. i made another batch of homemade pickles and our good friend chris smoked pork and made cajun corn. this cornbread is the perfect accompaniment for barbecue - and i bet it would travel really well, also making it perfect for camping.
and if you're still buying cornmeal sold by a quaker, get out of that rut and into stone ground cornmeal. the difference is unbelievable. believe it or not, it's cheaper than the quaker in my grocery store.
great northern cornbread
adapted from baking illustrated
30 minutes, makes 9 servings
2 tablespoons unsalted butter, melted
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons sugar
1/2 teaspoon salt
2/3 cup buttermilk
2/3 cup milk
- preheat your oven to 425F. grease a nine inch square pan and set aside.
- in a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar. make a well in the center and set aside.
- add the eggs, buttermilk, and milk to the well. stir just until combined. add the melted butter and mix until combined.
- pour the batter into the pan and bake, uncovered, about 25 minutes, or until a toothpick comes out clean.
- let cool completely in the pan before cutting and serving.