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Cornbread, Golden (D/P, TNT)
Source: Cook's Illustrated, Nov/Dec 2000
Serves: 24 squares of cornbread or 16 cups crumbs

4 large eggs
1-1/3 cups buttermilk (I used soy and vinegar)
1-1/3 cups milk (I used soy)
2 cups yellow cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
4 tablespoons melted, unsalted butter (I used corn-oil margarine), and a bit for greasing the pan

Adjust oven rack to middle position and heat oven to 375°F. Grease a 9"x13" baking dish with butter.

Beat eggs in medium bowl, whisk in buttermilk and milk.

Whisk cornmeal, flour, baking soda, baking powder, sugar and salt together in a large bowl. Make a well in the center, and add the egg and milk mixture into the well and stir with a whisk until just combined. Add butter and combine.

Pour batter into greased baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30-40 minutes.

Transfer pan to wire rack and cool to room temperature before using, about 1 hour.

Poster's Notes: Instead of a whisk, I used a spatula to combine the two mixtures. Cooking time in my oven was 34 minutes, and the result is nice and dense. I found it a little greasy, and might try using half margarine and half applesauce, or even substituting oil for the margarine.

This corn bread was recommended in Cook's Illustrated as a base for corn bread stuffing. The only real concern I had was the buttermilk, since I've never seen soy buttermilk around;-). To make the soy buttermilk, I put 4 teaspoons of vinegar into a measuring cup, and added soy milk to make 1-1/3 cups. It worked!

Posted by Maxine in RI

Nutritional Info Per Serving: N/A