Sunday, October 16, 2011

Slightly Sweet Cornbread

In my last post I promised you a cornbread recipe. I know — the suspense has been killing you, right? Well take a deep sign of relief because the time has come. 

Oh, and I want you to know that every time I type "cornbread", I'm actually thinking "caaawnbread." Ya'll.

I don't know about you, but I like texture in my cornbread — gimme some corn, jalapenos, bacon, whatever! This is a simple, sweet cornbread recipe that you can add mix-ins to as desired — I made it with spicy ribs, so I kept it simple. And delicious (duh).

Slightly Sweet Cornbread (makes an 8x8 pan)

1/2 cup butter, melted
1/3 cup sugar
2 eggs, at room temp
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1 to 1 1/2 cup corn kernels (fresh or frozen)

Preheat oven to 375 degrees F. Grease an 8x8 pan with butter.

Melt the 1/2 cup of butter in the microwave or in a saucepan. In a mixing bowl, stir sugar into melted butter. Then add the eggs, one at a time, and whisk until combined. (It's important that your eggs are at room temp so they don't cause the butter to solidify.)

In a small saucepan, heat the buttermilk on low heat just until it no longer feels cold (again, this is a measure to ensure that the ingredients meld together nicely without the butter hardening up on you). Remove from heat and stir the baking soda into the buttermilk (it will start to foam). Then add the buttermilk mixture into the butter/eggs mixture and whisk together until well-combined.

In a separate bowl, combine the cornmeal, flour, and salt. Add dry mixture into wet mixture and whisk together only until a few small lumps remain. Add the corn (and any other mix-ins) and stir just until combined.

Transfer batter into the baking pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Edges should be golden brown. Best served warm.

Click here for a printable recipe!

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