Double-Corn Cornbread

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Appears in Cook's Country October/November 2006, America's Test Kitchen TV

SERVES8 to 10

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WHY THIS RECIPE WORKS

In the North, cornbread is cakey and sweet, while Southerners demand theirs thin, crusty, and utterly savory. For us, cornbread should offer the best of both worlds—neither too muffin-like nor too austere. It should be tender and sweet, yet...

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