Yankee Cornbread

In New England, cornbread is often softened with wheat flour for a lighter texture similar to a corn muffin. This version which is heavy on butter and honey fills the house with a wonderful aroma and is fantastic for both sweet and savory meals.

Yankee cornbread is simply called cornbread in the north-eastern US. It is soft and light from the wheat flour which also allows the baking powder to create a larger rise and more delicate crumb. The flavor of the cornmeal is still forward along with the coarse texture. The butter and sugar content can cause the bottom and sides of the bread to get very dark if a metal pan is used. Opt for a glass dish to produce a rich golden brown.

This recipe is very easy to bring together in a single large bowl starting with the dry ingredients.

The butter should be melted and the honey warmed for easy mixing. Only mix enough to incorporate the wet and dry into a uniform mixture. Overworking the batter may produce a tough texture so complete this step by hand with a whisk if possible. Only complete this step after the oven is at temperature to preserve the initial rise from the baking powder.

Transfer the batter to the baking dish and then to the oven for roughly 30 minutes.

Depending on your oven and bakeware choice this quickbread may take more or less time. Use a toothpick to check doneness by looking for wet batter and remove from the oven as soon as the pick is clean. Overbaking will yield a dry cornbread that is unpleasant to eat. Practice a couple times with your setup to get the timing just right.

Baked correctly, Yankee Cornbread has enough flavor and moisture to be consumed on its own. Adding additional butter and a drizzle of honey raises the bar. Hot honey and pickled jalapenos or pepper jelly with some cheese takes it in another direction. In the morning, the squares can be split and toasted on a griddle then topped with butter and fruit preserves. It is also a staple in our house with chili during the cold months of winter.