Description
This cornbread is a deliciously moist and fluffy side dish perfect for any meal.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup fine yellow cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup light brown sugar (packed)
- ¾ cup frozen corn (thawed)
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter (1 stick, melted and cooled slightly)
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees.
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined; set aside.
- In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using a rubber spatula, make a well in the center of dry ingredients; pour wet ingredients into well.
- Begin folding dry ingredients into 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 prepared baking dish; smooth surface with a rubber spatula.
- Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
- Cool on a wire rack for 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.
- Cut into pieces and serve.
Notes
- This cornbread pairs well with chili or soups.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg