Golden Northern Cornbread with Jalapeños
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Appears in Cook's Illustrated September/October 1995
After testing scores of recipes, we find that the best cornbread is made with stone-ground cornmeal, two leavenings, and two types of milk.
WHY THIS RECIPE WORKS
In perfecting our Northern cornbread recipe, we aimed for a high-rising, moist cornbread, one with a rich corn taste and a handsome golden color. Among the ingredients we tested, we found the best flavor, texture, and rise resulted from a 1...
