Prep 15 mins
Cook 1 hr
This is a delicious cornbread! We also use this in all of our stuffings. Original recipe found in Gourmet Magazine.
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups yellow cornmeal
- 1⁄2 cup sugar
- 2 cups milk
- 2 large eggs
- 1 cup unsalted butter, softened
- Preheat oven to 400°F.
- Butter two 9" x 5" x 3" loaf pans.
- In a large bowl, sift together flour, baking powder and salt, and whisk in cornmeal and sugar until combined well.
- In a bowl whisk together milk and eggs until just combined.
- Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal.
- Beat in egg mixture until just combined (batter will be thin).
- Pour batter into pans and bake in the middle of the oven until golden and a tester comes out clean; about 50 minutes.
- Cool cornbread in pans on a rack for 10 minutes, and turn out onto a rack to cool completely.
- Cornbread may be wrapped in plastic in a cool, dry place for 2 days, or frozen for 2 weeks.
This cornbread worked great for stuffing for Thanksgiving. Just a bit sweet, nice and sturdy but not too dry. Thanks for sharing!
This is almost exactly my recipe...doubled! The only difference was the butter instead of lard or shortening. This is the perfect cornbread for any country dinner or stuffing/dressing recipe. Thanks for posting - the butter is a nice flavor change!