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

Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

America's Test Kitchen

Ingredients Nutrition


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

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.

MJMommy13 February 03, 2012