Ingredients
1½ cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¼ cup light brown sugar
¾ cup frozen corn kernels, thawed
1 cup buttermilk
2 eggs
½ cup unsalted butter, melted and cooled slightly
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¼ cup light brown sugar
¾ cup frozen corn kernels, thawed
1 cup buttermilk
2 eggs
½ cup unsalted butter, melted and cooled slightly
Preheat oven to 400 degrees F. Spray an 8-inch square baking
dish (glass is recommended) with non-stick cooking spray.
In a large bowl,
whisk the flour, cornmeal, baking powder, baking soda and salt until combined;
set aside.
In a food processor
or blender, process the sugar, thawed corn kernels and buttermilk until
combined, about 5 seconds. Add the eggs and process until well combined (corn
lumps will remain), about 5 seconds longer.
Using a rubber spatula, make a well in the center of the dry
ingredients; pour the wet ingredients into the well. Fold the dry ingredients
into wet, giving the mixture only a few turns to barely combine; add the melted
butter and continue folding until the dry ingredients are just moistened (do
not overmix!).
Pour the batter into
the prepared baking dish and smooth the surface with a rubber spatula. Bake
until deep golden brown and a toothpick inserted in the center comes out clean,
20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread
onto wire rack, turn right side up and continue to cool until warm, about 10
minutes longer. Cut into pieces and serve.
Recipe from The Brown Eyed Baker.
