While I like Southern and do make it occasionally, I tend to favor Northern. Northern is, more cake-like, lighter in texture, and a bit sweet. I find it more versatile, and I love, as you know, versatile recipes.
This is my standard go-to recipe from Joy of Cooking.
By the way, it freezes beautifully, so do make a full recipe. I use it for my regular dressing every holiday time, and find it really nice that I don’t have to bake up a new batch.
- 1 1/4 c stone-ground (if you can) cornmeal
- 3/4 c AP flour
- 1-4 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 salt
- 2 lg eggs
- 2/3 c milk
- 2/3 c buttermilk
- 2-3 tbsp melted butter
- Whisk together all the dry ingredients
- In another bowl, whisk together the eggs and milks.
- Add the wet to the dry.
- Add the melted butter and just stir in.
- Pour into a greased 9 x 9 pan or in a muffin pan (12)
- Place in a 425° pre-heated oven for 20-25 minutes in the square pan or 10-12 minutes in the muffin tin.
Serves: at least 9 large pieces
Notes: There are lots of additions you can make. Add a cup of corn, or a chopped up jalapeño. Or add a few fried and crumbled bacon slices. Or add a cup of cheddar cheese or Pepper Jack. Add sweet roasted red peppers chopped. Actually, you can add spices like cinnamon and nutmeg coupled with raisins and chopped nuts, and make a desert cake out of it. Substitute the sugar for syrup or honey, or add other herbs for a savory bent, such as sage or thyme.
Goes really well with chili and other tomato based soups, and is a component of some dressings.
- Southern Cornbread recipe & my Cornbread recipe (squashlady.wordpress.com)
- Honey Cornbread Muffins (wherefloursbloom.wordpress.com)
- Oh cornbread, how I love thee! (theintolerantepicure.wordpress.com)
- Sweet Breakfast Cornbread (gf4hm.wordpress.com)