Corn Kernal Cornbread
cornbread
Ingredients
| 1 ½ | cups |
all-purpose flour
unbleached |
* |
| 1 | cup |
cornmeal
yellow |
* |
| 2 | teaspoons |
baking powder
|
* |
| ¾ | teaspoon |
salt
|
* |
| ¼ | teadspoon |
baking soda
|
* |
| ¼ | cup |
brown sugar, light
packed |
* |
| ¾ | cup |
whole kernel corn, frozen
|
* |
| 1 | cup |
buttermilk
|
* |
| 2 | large |
eggs
|
* |
| 8 | tablespoons |
butter, unsalted
melted and cooled slightly |
* |
Directions
1) Adjust oven to middle position. Heat oven to 400`. Spray 8-inch square baking dish (glass recommended). Whisk flour, cornmeal, baking powder, salt and baking soda in medium bowl; set aside.
2) In food processor or blender, process sugar, thawed corn kernals and buttermilk until combined, about 5 seconds. Add eggs and process until combined (corn lumps will remain) about 5 seconds longer.
3) Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients in to wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into baking dish, smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted comes out clean, 25 to 35 min. Cool on wire rack 10 min; invert cornbread on rack, then turn right side up and continue to cool until warm, 10 min longer
