I have made a lot of cornbread and tried several different recipes and
this is my favorite.
1 1/2 cups flour
1 cup cornmeal
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
3/4 cup frozen corn, thawed
1/4 cup lightly packed light brown sugar
2 large eggs
1 stick butter, melted and cooled slightly
Preheat oven to 400 degrees. Spray an 8" glass baking dish with vegetable oil spray. Whisk together the flour, cornmeal, baking powder, salt, and baking soda. Combine the buttermilk, corn kernals, and brown sugar in a blender and blend for about five seconds. Add the eggs and blend for about five more seconds. A few corn lumps will remain.
Make a well in the center of the dry ingredients and pour in the buttermilk and corn mixture. Fold lightly with a spatula until barely combined, then add melted butter until just moistened. Do not overmix!
Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack before serving.
1 1/2 cups flour
1 cup cornmeal
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
3/4 cup frozen corn, thawed
1/4 cup lightly packed light brown sugar
2 large eggs
1 stick butter, melted and cooled slightly
Preheat oven to 400 degrees. Spray an 8" glass baking dish with vegetable oil spray. Whisk together the flour, cornmeal, baking powder, salt, and baking soda. Combine the buttermilk, corn kernals, and brown sugar in a blender and blend for about five seconds. Add the eggs and blend for about five more seconds. A few corn lumps will remain.
Make a well in the center of the dry ingredients and pour in the buttermilk and corn mixture. Fold lightly with a spatula until barely combined, then add melted butter until just moistened. Do not overmix!
Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack before serving.
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