Saturday, March 26, 2011

Three Corn Cornbread

I've shared my fascination with Southern cooking before. I know that no true Southerner would call this cornbread as there is sugar in it (see the North vs South cornbread debate here) but dag nabbit I love this stuff. We've got some serious corn going on here: cornmeal, corn kernels and creamed corn. Eat this with chili or stew now, and with barbecue in the summer.

Pssst... cornbread is also good with honey on it for breakfast. C'mon, it's no worse than eating cake for breakfast. Not that I've ever done that.

Adapted from Cook's Illustrated "More Best Recipes"
Makes one 8-inch square

Leftovers can be reheated wrapped in foil in a 350 degree F oven for 10-15 minutes.

  • 1 1/2 cups flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup buttermilk
  • 1/2 cup creamed corn
  • 3/4 cup fresh or frozen corn kernels, thawed if using frozen
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/2 butter, melted and cooled slightly

Adjust oven rack to middle position and preheat to 400 degrees F. Spray an 8-inch square baking tray with cooking spray. Whisk together dry ingredients (flour through to baking soda) in a medium bowl; set aside.

In a food processor or blender, process the buttermilk, corn kernels, and brown sugar until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about another 5 seconds.

Pour the wet ingredients into the dry and fold until dry ingredients are just moistened using a spatula. Just before completely combined, add butter. Pour into prepared baking dish, smoothing top. Bake until deep golden brown and a toothpick inserted in center comes out clean, about 25 to 35 minutes. Cool on a wire rack 10 minutes. Remove from pan and cool on a wire rack until just warm, about 10 minutes longer. Cut into pieces and serve warm.

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