| 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 preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. 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 each loaf.
Reviews
Two teaspoons of salt must be a misprint as 1/2 teaspoon is more like it as previously suggested. Two teaspoons of Baking Powder is plenty as well. With that much flour and cornmeal it takes two eggs to hold together well otherwise very crumbly. Using 1/2 cup flour and 1 egg works well also plus more “cornbread” taste.and less “corn muffin” taste.
We like a lot sweeter cornbread so I upped the sugar to 1/3 cup to 1/2 cup depending on what it is being served as the main entre.
For a moister cornbread, try 1/2 cup cream style corn instead of the corn kernels.
We like a lot sweeter cornbread so I upped the sugar to 1/3 cup to 1/2 cup depending on what it is being served as the main entre.
For a moister cornbread, try 1/2 cup cream style corn instead of the corn kernels.
I made this recipe twice. First time I was not careful and used 1/2 TSP salt. Worked wonderfully!!!!!! Second time I noticed the 2 tsp and followed recipe questioning whether the amount made sense. Big mistake. threw it out!!! go With little salt and go with the rest. SLOPPY EDITING.