| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup stone ground cornmeal
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 large egg
- 1 1/2 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon sugar
- 3/4 cups whole corn kernels (fresh, blanched or canned and drained)
Instructions
- Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf or cake.
Reviews
This is yummy! I followed the recipe almost exactly, I used powdered buttermilk and added 1 1/2 cups of water and I doubled the corn because I had four ears of leftover sweet corn. The whole family loved it. It was not too sweet and the corn added crunchy bursts of flavor. I also think the corn lightened up the usual denseness, made it light and fluffy. To the poster that said it was too salty-I found it just right, maybe you used salted butter?
It was good but 2 tsp of salt is too much….I’d cut that down to 1 tsp or even 1/2 tsp of salt.
printed out this recipe based on the overall reviews and it came out great. perfect side dish to my wife’s chili con carne. yummm.
My husband loved this one. I used Benecol rather than butter and frozen silver queen corn (thawed). I only used a scant tablespoon of sugar as we don’t like sweet cornbread. It was terrific.
It came out MUCH drier than I was hoping for and I think 2 teaspoons of salt was way too much. Most went in the garbage
I have eaten as well as made my fair share of cornbread, and I can say without hesitation that this is one of the worst recipes for it that I’ve ever encountered. I followed the recipe exactly, and the resulting cornbread was incredibly salty, bitter because of the amount of baking powder used, and very dry. Please, don’t waste your time and your resources making this recipe. I should’ve guessed this wouldn’t have turned out simply by the amount of baking powder called for, but judging by the reviews, I put my trust in the glowing recommendations by everyone else. The entire loaf made its way into the trash, still hot. If you love good cornbread, don’t make this recipe.
Instead of 2 teaspoons of salt, I used 3/4 teaspoon, 3 t. of baking powder instead of 4. I also added 1/3 cup of grated sharp cheddar cheese. Loved the suggestion of sprinkling cornmeal in the bottom of the preheated skillet. Also it’s important to use the muffin method to combine ingredients, separating dry and wet, and stirring just to combine. It came out of the oven puffed and tasted moist and delicious.
This was the best cornbread recipe I’ve ever had and I’ve tried a few. Don’t tell my grandma, but it’s even better than hers! I took one of the reviewer’s advice and dusted the pan with corn meal, it turned out perfect.
I served it with Emeril’s turkey & white bean chili and it was a perfect dinner on a cold night.
reduced the flour by 1/3 (to 2/3c) & used entire can of crisp corn kernels – can’t wait for summer corn to make with fresh off hte cobb! Substituted peanut oil for butter & crust was nicely browned & crispy with tender crumb – served with red beans & rice – was only missing the collards (it’s June so good collards not available)
This is a fast and easy recipe that doesn’t mess around with separating wet and dry ingredients. My only complaint: too much salt. I’d cut the amount in half next time.