This loaf is buttery, fluffy, just sweet enough, and so quick to come together.
Should cornbread have flour? What about sugar? And eggs? When it comes to southern cornbread, many home cooks would say no, no, and no. But when it comes to northeastern cornbread, it’s yeses all around. For our test kitchen’s best-ever cornbread, we set out to perfect that northeastern style. Here’s how we did it:
Using half cornmeal and half all-purpose flour, our recipe ensures corny flavor with a light, tender crumb. A mix of brownwhite sugars adds a malty depth. Shake the buttermilk before pouring and measuring—and make sure it’s at room temperature. If it’s cold, the melted butter will seize up and won’t incorporate into the batter properly. Preheating the cast-iron skilletadding the cornbread creates a crackly crust.
Like all cornbread, this is dreamy still warm from the oven, but it also holds up for a couple of days and it freezes great, too. We love it as much with butter and honey for breakfast as we do plopped next to a bowl of chili for dinner. And if any hangs around long enough to get stale, you can and should turn it into stuffing. —
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