By Allison Sandbeck - Winter 2017 Issue
Northern-style cornbread tends to be a tad sweet, whereas Southern-style cornbread traditionally uses no flour, no sugar, buttermilk or sour cream instead of milk, and it has a more crumbly texture.
Recipe Detail Serves: 16 15 minutes Prep Time, 40 minutes Cook Time
Heat oven to 350 degrees. Grease two 9-by-5-inch loaf pans.
Sift together the cornmeal, flour, sugar, baking powder and salt into a large bowl.
In a separate bowl, whisk together the milk and eggs, then very slowly drizzle in the melted butter while whisking constantly.
Stir the wet ingredients into the dry. Transfer mixture to prepared loaf pans. Sprinkle the tops with sugar.
Bake for 35 to 40 minutes, until they are a deep brown and a toothpick inserted in the middle of the loaf comes out clean.