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Corn Kernal Cornbread

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Corn Kernal Cornbread

cornbread

 

Yield

8 servings

Prep

15 min

Cook

25 min

Ready

40 min

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
unbleached
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1 cup cornmeal
yellow
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2 teaspoons baking powder
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¾ teaspoon salt
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¼ teadspoon baking soda
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¼ cup brown sugar, light
packed
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¾ cup whole kernel corn, frozen
*
1 cup buttermilk
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2 large eggs
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8 tablespoons butter, unsalted
melted and cooled slightly
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
unbleached
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237 ml cornmeal
yellow
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1E+1 ml baking powder
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3.8 ml salt
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0.3 teadspoon baking soda
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59 ml brown sugar, light
packed
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177 ml whole kernel corn, frozen
*
237 ml buttermilk
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2 large eggs
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1.2E+2 ml butter, unsalted
melted and cooled slightly
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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



* not incl. in nutrient facts Arrow up button

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