Corny Buttermilk Cornbread
Print This Recipe

---

This recipe is based on Basic Buttermilk Cornbread. The addition of corn kernels adds extra flavor and texture. INGREDIENTS 1 cup yellow cornmeal 1 cup all-purpose flour 3 tablespoons sugar, or to taste 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 large eggs 1-1/4 cups buttermilk 4 tablespoons unsalted butter, melted and cooled 3/4 cup corn kernels, fresh, canned and drained, or frozen and thawed Preheat oven to 425 degrees. Generously butter a 9-inch square pan. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl; whisk together. In a small bowl, whisk together the eggs, buttermilk, and butter. Add the buttermilk mixture and corn to the dry mixture, and stir just until combined. Heat the greased pan in the oven for 2 to 3 minutes, or until hot, but don't let the butter burn. Add the batter, spreading evenly. Bake in the middle of the oven for 15 to 20 minutes, or until the top is pale golden and the sides begin to pull away from the edges of the pan. (If in doubt, use a cake tester inserted in the middle.) Remove from the oven and let cool for 5 minutes, then turn it out onto a rack and cool a little longer. Serve warm. NOTE - You can also use a 9-inch round cake pan, but it may take a little longer to bake.