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    Recipe for cornbread

    STYLING BY SHERYL JULIAN AND VALERIE RYAN; CHARLIE MAHONEY FOR THE BOSTON GLOBE

    Makes one 9-inch square

    Northerners prefer a sweet cornbread that its critics call cake. This version is not too sweet. It sits high in the pan, has a lovely golden color from yellow cornmeal, and is moist from canola oil and buttermilk. This amount of batter will only fit in a 9-inch square.

    Butter (for the pan)
    3eggs
    ½cup sugar
    1cup canola oil
    2cups buttermilk
    cups yellow cornmeal
    cups all-purpose flour
    teaspoons baking powder
    ½teaspoon baking soda
    ½teaspoon salt

    1. Set the oven at 375 degrees. Butter a 9-inch square baking pan. Line the bottom with parchment paper and butter the paper.

    2. In a large bowl with a wooden spoon, stir the eggs, sugar, canola oil, and buttermilk until blended. Stir in the cornmeal, flour, baking powder, baking soda, and salt until the mixture is smooth.

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    3. Transfer the batter to the pan. Bake the cornbread for 45 minutes or until the cake is firm to the touch and browning at the edges. Set the pan on a rack to cool for 10 minutes. Make 2 cuts in each direction to form 9 squares. Serve warm.  Sheryl Julian and Julie Riven