Sweet and moist Northern-style cornbread from Serious Eats

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Ingredients

buttermilk
sour cream
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Barb_N on April 30, 2023

This is a solid cornbread recipe. Based on babyfork’s notes, I cut way back on the sugar. I used the leftovers for cornbread panzanella.
babyfork on November 01, 2020

Made this for Halloween to go with Texas chili. Used the Unicorn cornmeal again, but added some orange food coloring for Halloween. Added 1/4 sugar and about 1/4 more buttermilk/sour cream mixture. It didn't really release well after 6 minutes cooling and ripped apart in the middle, but I was able to save it and put it back together. It was extra sweet and moist and Sammy's friends loved it and kept going back for more.
babyfork on June 14, 2020

I made this again using Geechie Boy Mill's Unicorn cornmeal. It was really delicious. My favorite batch! Unicornbread!
babyfork on September 12, 2018

Made one time and let sit too long before turning out and it stuck to the pan. Made tonight and followed the directions and it released perfectly. Don't let it sit more than 5 or 6 minutes or it may be tough to get out of the pan in one piece!
babyfork on January 04, 2017

This recipe delivers exactly what it promises...a sweet and moist Northern-style cornbread. We ate it warm out of the oven with butter and honey to accompany Hoppin' John to start off January 2017. And it was good the next day at room temperature as well. The only change I made was to use a tablespoon of bacon fat to coat the skillet instead of butter. Otherwise followed the recipe and it turned out great. This will be my go-to cornbread recipe from now on.