Corny Buttermilk Cornbread
Serves 8 to 10
This is based on my basic buttermilk cornbread recipe, which is in the similar and related recipes links, with the addition of corn kernels for extra flavor and texture. The original recipe includes a whole grain version that can be used for this cornbread.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1-1/4 cups buttermilk
- 4 tablespoons (1/2 stick) butter, preferably unsalted, melted and cooled
- 3/4 cup corn kernels, fresh, canned and drained, or frozen and thawed
Preheat oven to 425° F. Generously butter a 9-inch square pan. Place the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl; whisk together. In a small bowl, whisk together the eggs, buttermilk and butter. Add the buttermilk mixture and corn to the dry mixture, and stir just until combined. Heat the greased pan in the oven for 2 or 3 minutes, or until it is hot, being careful not to let the butter burn. Add the batter, spreading evenly. Bake in the middle of the oven for 15 to 20 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. If in doubt, use a cake tester inserted in the middle. Remove from the oven and cool for 5 minutes, then turn it out onto a rack and cool a little longer. Serve warm or room temperature.
Notes: This can be baked in a 9-inch round cake pan. It might take a little longer.