Thursday, February 7, 2013

Recipe: All-purpose Cornbread

Based on a January 2005 recipe from Cook's Illustrated, also in Cook's Illustrated Cookbook, 2011, p. 579. Prepared for dinner on December 30, 2012. Serves 6-12.


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


  1. Thaw corn.
  2. Melt butter and allow to cool slightly.
  3. Heat oven to 400° with a rack in the middle position.
  4. In a medium bowl whisk together flour, corn meal, baking powder, baking soda, and salt.
  5. In a food processor or blender, process the brown sugar, corn, and buttermilk until combined, about 5 seconds.
  6. Add eggs and process until well combined, about 5 more seconds.
  7. Make a well in the center of the dry ingredients then add the buttermilk mixture.
  8. With a spatula, gently fold the wet and dry ingredients together until just barely combined.
  9. Add cooled melted butter and continue folding until dry ingredients are just moistened.
  10. Spray an 8-inch square baking dish with baking spray.
  11. Pour the batter into the backing dish and smooth the surface with a spatula.
  12. Bake until the center is deep golden brown and a toothpick inserted in the center comes out clean, 25-35 minutes.
  13. Cool on a wire rack for 10 minutes
  14. Place a large plate on top of the baking dish and carefully invert it to remove the corn bread from the baking dish.
  15. Carefully turn the bread right side up and cool for 10 more minutes.
  16. 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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