Golden Northern cornbread from Cook's Illustrated Magazine, Sep/Oct 1995 (page 21) by Judy Monroe

  • buttermilk
  • cornmeal
  • all-purpose flour

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

  • ashallen on November 13, 2020

    We really like this cornbread recipe and have made it many times. I especially love the texture which is high, light (but still substantial), a bit springy, and moist. Not too sweet and good corn flavor. Be careful not to overbake - it dries out. It's definitely best the day it's made, but keeps okay for a day or so. Recipe calls for stone-ground cornmeal but a coarse grind yielded a gritty cornbread - we like a medium or fine grind best. Also works well when doubled and baked in a 9x13-inch pan. [Cross-post for Cook's Ill. Magazine/Cook's Ill. 1995 Annual Edition/ Cook's Ill. Cookbook/ The Complete Slow Cooker/ A Bread a Day blog]

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