Boston brown bread (King Arthur Baking version)
A molasses-sweetened rye, wheat and cornmeal batter that can be steamed on the stovetop or baked in a covered pan.
American cornbread
Cornbread · American corn bread
A modern cornmeal-and-wheat cornbread that King Arthur Baking describes as a compromise between Northern and Southern styles. The batter is baked in a pan or as muffins and served warm.
One modern formula across a divided style line
King Arthur Baking describes Susan Reid’s cornbread as a compromise between Northern and Southern styles, with an amount of sugar the author considers moderate. The formula combines yellow cornmeal and wheat flour, dairy and fat, egg, sugar, baking powder and baking soda. It makes a pourable batter rather than a kneaded dough.
This record follows that recipe’s pan or muffin method. Cornbread formulas vary in their proportions and seasonings; this version does not stand in for every regional or household practice. The source also offers a separate heated-skillet tip and other mix-ins, which are not part of the base batch recorded here.
Sources for this section
History
King Arthur Baking presents its modern formula as a compromise between Northern and Southern cornbread. It does not give an earliest date or claim that the formula represents all American cornbread.
Ingredients
Yield 1 9-inch square or round pan, or 12 muffins · Scaling: source batch only
414 mL1¾ cup as recorded
237 mL1 cup as recorded
59 mL¼ cup as recorded
9.9 mL2 tsp as recorded
1.2 mL¼ tsp as recorded
3.7 mL¾ tsp as recorded
MilkWarm until lukewarm.
296 mL1¼ cup as recorded
Unsalted butterMelt and cool.
59 mL4 tbsp as recorded
59 mL¼ cup as recorded
EggUse one large egg.
1
Method
Risks and precautions · Standard risk
Raw flour, egg and milk in batter
The uncooked batter contains wheat flour, egg and dairy.
Hazard sourceBake the batter through as directed; for a pan, the source calls for the center tester to come out clean, and it gives a separate time for muffins. Use pasteurized milk and clean eggs. No internal-temperature safety limit is provided.
Control sourceDo not eat the raw batter. The recipe's toothpick or thin-knife check is its doneness cue; the source does not provide an internal-temperature safety limit.
- Heat the oven to 375°F (191°C). Lightly grease a 9-inch square or round pan, a shallow 1½-quart casserole dish, or a standard muffin pan. A cast-iron skillet can be used for the round-pan version.
- Measure the flour and cornmeal by weight, or spoon each into its measuring cup and sweep off the excess. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda and salt.
- In another bowl or a large measuring cup, whisk together the lukewarm milk, melted and cooled butter, vegetable oil and egg.
- Pour the liquid mixture into the dry ingredients. Stir quickly and gently just until combined and evenly moistened; do not overmix.
- Spread the batter in the prepared baking dish, or scoop it into the muffin pan.
- Bake a pan of cornbread for 20–25 minutes, until the edges just begin to pull away and a toothpick or thin knife inserted in the center comes out clean. For muffins, bake 14–16 minutes.
- Cool the bread on a rack for 5 minutes, then cut and serve warm.
Conditions
Yield1 9-inch square or round pan, or 12 muffins
Active time15 min
Temperature191°C
Places
United States
Modern adaptation · Country evidenceThe author identifies Northern and Southern styles in the United States; this source-specific formula is not asserted to represent all cornbreads.
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Sources
King Arthur BakingInspiration · Method
CornbreadThe source's ingredient amounts, 375°F oven, mixing sequence, pan options, pan and muffin bake times, doneness check, yield and cooling directions.
The author describes this as a compromise between Northern and Southern cornbread styles.
Cited in: One modern formula across a divided style line