Cornbread (Fox Test Kitchen)

In the spirit of America's Test Kitchen, I decided to try out two different recipes for cornbread. Both recipes came from allrecipe.com and they both used the same ingredients and the same techniques, but with different proportions.

The recipe on the left is Golden Sweet Cornbread and the one on the right is Homesteader Cornbread.

Homesteader Cornbread had a much higher milk ratio and less baking powder and it showed. The cornbread was more cake-like and creamy. It also took much longer to cook although that may have had something to do with the type of pan used. We liked the lack of crumbs, but it tasted more like a cake, than a bread.

The Golden Sweet Cornbread (submitted by bluegirl) was the clear winner. The bread was more consistent in tecture and had a better rise to it. I do recommend letting the cornmeal sit in the milk for five minutes before mixing in the rest of the ingredients. It also had the traditional cornbread flavor I was looking for. Smothered with honey-butter, it was was perfect.

Golden Sweet Cornbread
SUBMITTED BY: bluegirl "If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite."

RECIPE RATING:Read Reviews (826)
PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
Original recipe yield 1 - 9 inch round pan

INGREDIENTS
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.