I usually never eat cornbread with my chilli because I grew up on ditalini (chilli mac) in my chilli. Today I decided I wanted to try and make cornbread and have a carb overload! I found this recipe and it sounded great and I’ve never had a bad Cook’s Illustrated recipe. This recipe was no different. It was very good. I froze half of the bread to use in stuffing later. Mmm, mmm! The only thing I did wrong (and it was my fault) was not read the directions carefully. I combined the brown sugar in with the flour instead of processing it. Luckily, the bread game out wonderfully despite my mistake. 🙂
1 ½ Cups unbleached all-purpose flour
1 Cup yellow cornmeal
2 tsp baking powder
¾ tsp table salt
¼ tsp baking soda
¼ Cup packed light brown sugar
¾ Cup frozen corn kernels, thawed
1 Cup buttermilk
2 large eggs
8 Tbsp (1 stick) unsalted butter, melted and cooled slightly
Preheat the oven to 400o. Spray an 8-inch square baking dish with cooking spray. In a medium bowl whisk flour, cornmeal, baking powder, salt, and baking soda; set aside.
In a food processor, process sugar, corn, and buttermilk until combined. Add eggs and process until combined (there will still be corn lumps).
Using a rubber spatula, make a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold a few times. Add the melted butter and continue folding until the dry ingredients are moist. Pour the batter into the baking dish, smoothing the surface with a rubber spatula. Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack 10 minutes before inverting cornbread onto a wire rack. After inverting turn right side up and cool about 10 minutes before serving.
Entry filed under: bread.