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    You are in: Home / Recipes / Sweet and Cakey Northern Cornbread (America's Test Kitchen) Recipe
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    Sweet and Cakey Northern Cornbread (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    ratherbeswimmin''s Note:

    America's Test Kitchen

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    Units: US | Metric


    1. 1
      Adjust oven rack to the middle position and heat the oven to 400°.
    2. 2
      Generously coat an 8-inch square baking pan with vegetable oil spray.
    3. 3
      Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a large bowl.
    4. 4
      Process the buttermilk, corn, brown sugar, and eggs in a food processor until combined, about 5 seconds.
    5. 5
      Gently fold the buttermilk mixture into the flour mixture, then fold in the melted butter until just combined.
    6. 6
      Scrape the batter into the prepared pan and smooth the top.
    7. 7
      Bake until deep golden brown and a pick inserted into the middle comes out with a few crumbs attached, about 35 minutes.
    8. 8
      Let the cornbread cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 10 minutes.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on February 03, 2012


      This is my go to cornbread recipe. In the summer I have used sweet corn freshly scraped from the cob and it is even better! The rest of the year the frozen work great. I have also made it using the buttermilk powder when I didn't have fresh on hand and that worked great too.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet and Cakey Northern Cornbread (America's Test Kitchen)

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 437.6
    Calories from Fat 167
    Total Fat 18.6 g
    Saturated Fat 10.6 g
    Cholesterol 104.3 mg
    Sodium 544.7 mg
    Total Carbohydrate 60.1 g
    Dietary Fiber 3.2 g
    Sugars 11.1 g
    Protein 9.7 g

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