Cornbread

Sally McKenney’s cornbread is a buttery American quick bread with a tender middle and crisp, crumbly edges. Her selected recipe sits toward the sweeter end of cornbread, using brown sugar and honey alongside the cornmeal and buttermilk.

Fine cornmeal and all-purpose flour are used in equal measured volumes. Baking powder, baking soda and salt join these dry ingredients, while melted unsalted butter, light brown sugar and honey form the start of the wet mixture.

Egg and buttermilk are whisked into the wet ingredients before the two mixtures are combined into a thick batter. The batter is stirred just until combined and poured into a prepared square baking pan.

The bread bakes until golden and a toothpick comes out clean. McKenney lets it cool slightly before cutting it into squares, preserving the contrast between the soft interior and the firmer edges.

Butter, honey or jam can accompany the slices. McKenney also discusses skillet baking, muffins and optional additions, while this selection remains her plain square cornbread without peppers, berries, cheese or bacon.