Not-too-Sweet New England Cornbread
By Yankee Magazine|Sep 02 2015|
This not-to-sweet cornbread is perfect for Thanksgiving stuffings and dressings.
Yield
9 servings
Total Time
35 minutes minutesHands-on Time
5 minutes minutes
Ingredients
1-1/2 cups all-purpose flour
1 cup stone-ground cornmeal
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon kosher or sea salt
3 tablespoons unsalted butter, melted and cooled, plus more for pan
2 large eggs
1-1/2 cups whole or 2% milk
Instructions
Preheat your oven to 425° and grease a 9-inch square baking pan.
In a medium-size bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside. In a small bowl, whisk together the butter, eggs, and milk. Pour over the dry ingredients and fold together until just combined; don’t overmix.
Pour the batter into the prepared pan and bake until the top is lightly golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool; then cut into squares and serve warm or at room temperature.
