All-Purpose Cornbread

Name: All-Purpose Cornbread
Yield: Serves 8
Cuisine: American, Southern
Ingredients: 1 1/2 cups, unbleached all-purpose flour, (7 1/2 ounces); 1 cup, yellow cornmeal (5 1/2 ounces), see note; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 3/4 teaspoon, table salt; 1/4 cup, packed light brown sugar (1 3/4 ounces); 3/4 cup, frozen corn (3 1/2 ounces), thawed; 1 cup, buttermilk; 2 , large eggs; 8 tablespoons, unsalted butter (1 stick), melted and cooled slightly

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Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV

Desserts or Baked Goods

We wanted a cornbread with a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor. This recipe has them all.

SERVES8

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WHY THIS RECIPE WORKS

The secret to a cornbread recipe with real corn flavor turned out to be pretty simple: Use corn, not just cornmeal. While fresh corn was best, frozen was nearly as good, and pureeing the kernels in a food processor made them easy to use whi...

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