The miracle has been made statistically significant! After a focus group analysis with n=17, the old zucchini bread beat Baking Illustrated’s bread 15:2! Go Kelly Almon, worker of culinary miracles!
For our movie party Wednesday night, I served chili accompanied by cornbread. Apparently, there are two types—Northern and Southern. I decided to make the Northern since our guests were almost all Midwesterners. Correction: All Midwesterners. I’ll save the Southern Cornbread recipe for the next Saturday morning KP and I make Andouille sausage and eggs and listen to Dumpstafunk while doing the crossword.
- 1/2 teaspoon salt
- 4 teaspoon sugar
- 1/2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup unbleached all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoon unsalted butter, melted
- 2 large eggs
- 2/3 cup buttermilk
- 2/3 cup milk
- Heat oven to 425 degrees. Grease a 9×9-inch baking pan with butter.
- Whisk the cornmeal, flour, baking powder, baking soda, sugar, and salt together in a large bowl. Push the dry ingredients up the sides of the bowl to make a well.
- Crack the eggs into the well and stir lightly with a wooden spoon, then add the buttermilk and milk. Stir the wet and dry ingredients quickly until almost combined. Add the melted butter and stir until the ingredients are just combined.
- Pour the batter into the greased pan. Bake until the top of the cornbread is golden brown and lightly cracked and the edges have pulled away from the sides of the pan, about 25 minutes.
- Transfer the pan to a wire rack and cool slightly, 5 to 10 minutes. Cut the cornbread into squares and serve warm. Pan can be wrapped in foil and stored at room temperature for up to 1 day. Reheat cornbread in a 350 degree oven for 10 to 15 minutes.
I meant to take a picture of the finished loaf, but forgot and when I returned to where I had left it there was just one last measly piece! I took its photo among the remnants of our feast.