Unlike its thin, crusty, savory Southern counterpart, Northern cornbread is sweeter, cake-like, and tender. This recipe doubles well, and can then be baked in a 9″x13″ baking pan for a few more minutes than the original recipe. For a low carb cornbread, try this.
Honey Cornbread, Yankee-Style
Makes one 8-inch square pan of cornbread
1 cup organic buttermilk
(or 2 tablespoons lemon juice to a scant cup of whole milk)
2/3 cup local honey
2 large pasture-raised eggs
4 tablespoons unsalted Kerrygold butter, melted
1-1/2 cup (6 1/4 ounces) all-purpose organic flour
1 cup (5 ounces) organic cornmeal
1 teaspoon sea salt
1 teaspoon baking powder (make sure it’s fresh)
1/4 teaspoon baking soda
Adjust oven rack to middle position and heat oven to 375 degrees. Grease 8-inch square baking pan. Whisk buttermilk, honey, eggs, and butter together in bowl until thoroughly combined and no streaks of honey remain. Whisk flour, cornmeal, salt, baking powder, and baking soda together in large bowl.
Whisk buttermilk mixture into flour mixture until thoroughly combined. Transfer batter to prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan for 5 minutes. Turn cornbread out onto wire rack and cool for 15 to 20 minutes. Serve.
Note: the photo shows the addition of some hatch chiles, from my New Mexico days.