The other night I made the Golden Northern Cornbread from the September 1995 issue, and I was quite disappointed with how it turned out. From the article:In my opinion, there was very little flavor, it was a bit dry, and it was not very "Northern-like" at all to my tastes (that is, it was not soft, moist and sweet). What gives? I could swear I have made a successful CI-recipe cornbread before, it must not have been this one! I was left wondering if it was the cornmeal itself: I used a stone-ground organic that had lots of germ in it, so I was hoping for a lot of great flavor, as the article promised me! Is there another Northern-style cornbread recipe in a more recent issue that I could be thinking of? (I feel like it might have actually had corn kernels in it, anyone remember that one?)
This cornbread is moist and light, with the rich taste of corn. Use stone-ground or water-ground cornmeal for the best taste and texture. Either yellow or white cornmeal bakes into a handsome, delicious cornbread.
I'm not a big fan of their Golden Northern Cornbread either. It's still firmly in the savory camp, and I think that type should be sweet. (Please, if you're a southerner, don't shoot me). Were you maybe thinking of their corn muffins? I tried those a while ago, and while they are not cake-sweet, they do have a nice sweetness to them and a softer, moister crumb. They offered a few variations on the muffins; I can't remember if one included corn kernals or not.