"Of soup and love, the first is best."
Spanish Proverb

Wednesday, September 15, 2010

Sweet Corn Cornbread

Everyone has to have a good cornbread recipe and this is mine. It's moist and has big corn taste. It's loosely adapted from Cook's Illustrated; I just added more corn and more sweetness.
Sweet Corn Cornbread
The Ingredients:
1 1/2 cups All-purpose Flour
1 cup Yellow Cornmeal
2 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 tsp. Salt
1/3 cup Light Brown Sugar
1 cup Frozen Corn Kernels, thawed
1 cup Buttermilk
2 large Eggs
8 Tbl. Unsalted Butter, melted and slightly cooled
The How-to:
1. Heat oven to 400 degrees. Spray a 8-inch baking dish with non-stick spray. Melt butter in microwave; set aside to cool. Whisk together dry ingredients in a medium bowl until combined; set aside.
2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined, about 5 seconds more.
3. Make a well in center of dry ingredients; pour wet ingredients into well. Fold ingredients together gently until barely combined; add butter and continue folding until just moistened. Pour batter into prepared pan and smooth surface with spatula. Bake until golden, about 25-35 minutes.
Quick Honey Butter
Melt 8 Tbl. or one stick butter. Add 1/2 cup honey and whip like crazy until incorporated. Let cool until desired consistency.

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