Tuesday, June 13, 2017

Northern Cornbread

Look, guys! It's the elusive Northern Cornbread! I've been making this cornbread for a while, but it's never around long enough to photograph. I've made this cornbread for years. It calls for cornbread mix from the Jiffy box. It's delicious, but I don't always have two of the little boxes in my pantry.

Pro Tip: The Jiffy cornbread boxes go on sale for $0.25 at the grocery store now and then. Pick up 2 or 12 boxes at that point. Thank me later.

I have been looking for a good cornbread recipe for those times I don't have Jiffy boxes in my pantry. I tried a couple "southern" cornbread recipes and wasn't satisfied. I did some research and found out southern cornbread is more dense and of the savory variety. And, NORTHERN cornbread is the sweet, fluffy kind my family goes gaga over. After living in Florida for 8 years, I should have known that.

Thus I began my search for a northern cornbread recipe. I came across the Serious Eats recipe. I loved it because you put the pan in the oven while it heats up, then melt butter in the hot pan (it's the small things in life...). This is a simple recipe with amazing results. We eat cornbread with chili, black beans/rice/greens, ribs,..you name it! And, this cornbread can be on your table in 25 minutes from the time the craving strikes you.

Northern Cornbread
from Serious Eats

1 c yellow cornmeal
1 c all purpose flour
1/2 c sugar
2 t baking powder
1 t Kosher salt
1/2 t baking soda
3/4 c plain yogurt
1/2 c milk
2 large eggs
3 T melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 T canola oil

1. Place a 9x13" pan on middle rack in oven and preheat to 425°F.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In a separate medium bowl, whisk together yogurt, milk, eggs, 3 T melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
4. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven.
5. Bake until skewer inserted into middle of cornbread comes out clean. Start checking at 14 minutes.

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