Golden cornbread from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 01, 2020

    This is a great cornbread. Not too sweet - you can taste the cornmeal - and an excellent light crumb. I like it best the day it's made but it's still quite good the next day. I've made other cornbreads that were moister but their texture wasn't as light. I originally made it for a Cook's Illustrated's cornbread stuffing recipe (and still do - that's another great recipe!), but I now make this to eat on its own, too. Cutting the recipe in half and baking it in an 8x8-inch pan also works well. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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