Ingredients
¾ cup frozen corn
8 tablespoons unsalted butter
1½ cups unbleached all-purpose flour
1 cup yellow corn meal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¼ cup packed light brown sugar
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter
1½ cups unbleached all-purpose flour
1 cup yellow corn meal
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
¼ cup packed light brown sugar
1 cup buttermilk
2 large eggs
Instructions
- Thaw corn.
- Melt butter and allow to cool slightly.
- Heat oven to 400° with a rack in the middle position.
- In a medium bowl whisk together flour, corn meal, baking powder, baking soda, and salt.
- In a food processor or blender, process the brown sugar, corn, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined, about 5 more seconds.
- Make a well in the center of the dry ingredients then add the buttermilk mixture.
- With a spatula, gently fold the wet and dry ingredients together until just barely combined.
- Add cooled melted butter and continue folding until dry ingredients are just moistened.
- Spray an 8-inch square baking dish with baking spray.
- Pour the batter into the backing dish and smooth the surface with a spatula.
- Bake until the center is deep golden brown and a toothpick inserted in the center comes out clean, 25-35 minutes.
- Cool on a wire rack for 10 minutes
- Place a large plate on top of the baking dish and carefully invert it to remove the corn bread from the baking dish.
- Carefully turn the bread right side up and cool for 10 more minutes.
- Serve warm with butter and honey.
Thaw the corn. |
Whisk together flour, corn meal, baking powder, baking soda, and salt. |
Blend together brown sugar, buttermilk, and corn then blend in the eggs. |
Gently fold the buttermilk mixture into the flour mixture, then fold in melted butter. |
In a greased 8x8 baking dish, bake at 400° until deep golden brown. |
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