All Purpose Cornbread
Source: America's Test Kitchen from Cook's Illustrated
Makes one 8-inch square
Before preparing the baking dish or any of the other ingredients, measure
out the frozen corn kernels and let them stand at room temperature until
thawed. When corn is in season, fresh cooked kernels can be substituted for
the frozen corn. This recipe was developed with Quaker yellow cornmeal; a
stone-ground whole-grain cornmeal will work but will yield a drier and less
tender cornbread. We prefer a Pyrex glass baking dish because it yields a
nice golden-brown crust, but a metal baking dish (nonstick or traditional)
will also work. The cornbread is best served warm; leftovers can be wrapped in
foil and reheated in a 350-degree oven for 10 to 15 minutes.
Ingredients:
1½ cups (7½ ounces) unbleached all-purpose flour
1 cup (5½ ounces) yellow cornmeal (see note)
2 teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk
¾ cup frozen corn kernels, thawed
¼ cup packed light brown sugar
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1. Adjust an oven rack to the middle position; heat the oven to 400
degrees. Spray an 8-inch square baking dish with nonstick cooking spray. Whisk
the flour, cornmeal, baking powder, salt, and baking soda in a medium bowl
until combined; set aside.
2. In a food processor or blender, process the buttermilk, thawed corn
kernels, and brown sugar until combined, about 5 seconds. Add the eggs and
process until well combined (the corn lumps will remain), about 5 seconds
longer.
3. Using a rubber spatula, make a well in the center of the dry
ingredients; pour the wet ingredients into the well. Begin folding the dry
ingredients into the wet, giving the mixture only a few turns to barely
combine; add
the melted butter and continue folding until the dry ingredients are just
moistened. Pour the batter into the prepared baking dish; smooth the 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
10
minutes; invert the cornbread onto the wire rack, then turn right-side up
and continue to cool until warm, about 10 minutes longer. Cut into pieces
and serve.
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
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