This is a basic, sweet cornbread that has great texture! You can add ingredients to it like cheddar cheese, crumbled and cooked bacon, jalapenos, sauteed onion or sauteed green and red bell pepper (oh how festive!).
1/2 cup melted unsalted butter
2/3 cup white sugar
1 cup buttermilk
Raw kernels from 2 cobs of fresh corn** (1 1/2 cups of frozen (not canned) may be substituted)
1/2 tsp baking soda
1/2 tsp salt
1 cup all purpose flour
1 cup yellow cornmeal
Preheat oven to 375°F. Spray an 8×8 glass baking dish with non-stick cooking spray. Combine melted butter, salt, sugar, eggs, buttermilk and corn kernels in a mixing bowl. Whisk until all ingredients are well combined. In a separate bowl combine the baking soda, salt, flour and cornmeal until well blended. Add the dry ingredients to the wet (we know the rule, but we ignore it). Pour batter into the prepared pan. Bake in pre-heated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
**We have seen many professional chefs cut corn off the cob. They put the top of the cob up and the base on the cutting board. They start at the top and cut downward. Then the kernels go all over the place! We have a much better solution. Lay the corn on the cutting board with the base towards you and the tip pointing away. Cut off a side. Turn and repeat. After you make the first cut, the corn will sit flat on the cutting board. THAT… is how it’s done
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