Wednesday, October 27, 2010

Cook's Illustrated All-Purpose Cornbread


I've tried a handful of cornbread recipes, and this is hands-down my favorite! Cook's Illustrated never disappoints, and this is a true example. This cornbread is moist, delicious, and perfect. The flavor was incredible! I paired this with our chili, and it was a winning combination.

The key to cornbread is to not overmix the dry ingredients with the wet. A few dry lumps is perfect:


Here's the cornbread, removed right after the oven:


Cook's Illustrated All-Purpose Cornbread

Ingredients:
1-1/2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn kernels, thawed (I used 1 cup of canned corn)
1 cup buttermilk (Used reduced-fat)
2 large eggs
8 Tbsp (1 stick) unsalted butter, melted and cooled slightly

Directions:
1. Preheat oven to 400 degrees.
2. Adjust oven rack to middle position. Spray 8-inch square baking dish (I used a Pyrex dish) with non-stick cooking spray.
3. Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined.
4. In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
5. Add eggs and process until well combined (corn lumps will remain), about 5 more seconds.
6. Using a rubber spatula, make a well in the center of the dry ingredients; pour wet ingredients into the well.
7. 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.
8. Pour batter into prepared baking dish, smooth surace with rubber spatula.
9. Bake until deep golden brown and toothpick inserted in the center comes out clean- 25-35 minutes. Cool and serve.

Source: Cook's Illustrated

4 comments:

Anonymous said...

this post is very usefull thx!

James said...

Woah! This is my mom's recipe!

JDB said...

Worked out for me. I didn't have buttermilk so I subbed 2%.

The secret is to not overmix.

I like a cornbread that's a little crumbly. That's the way it's supposed to be, not like that Jiffy crap.

Anonymous said...

Thanks for posting the recipe from Cook's Illustrated ... for free!!! I didn't have buttermilk, but I substituted yogurt mixed with a tiny bit of whole milk. Thank you~

 
Blog Template by Delicious Design Studio