from: Sweet and Cakey Northern Cornbread (America's Test Kitchen)
3 cups all-purpose flour |
2 cup yellow cornmeal |
4 teaspoons baking powder |
1 1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 cup buttermilk |
1 1/2 cup frozen corn kernels, thawed |
1/2 cup packed light brown sugar (try 1/4 c. honey, 1/4 sugar) |
4 large eggs |
Two sticks unsalted butter, melted and cooled |
| 1. Adjust oven rack to the middle position and heat the oven to 2. Generously coat an 8-inch square baking pan with vegetable oil spray. (plus loaf pan, muffins) 3. Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a large bowl. 4 400° Process the buttermilk, corn, brown sugar, and eggs in a food processor until combined, about 5 seconds. 5. Gently fold the buttermilk mixture into the flour mixture, then fold in the melted butter until just combined. 6. Scrape the batter into the prepared pan and smooth the top. 7. Bake until deep golden brown and a pick inserted into the middle comes out with a few crumbs attached, about 35 minutes. 8. Let the cornbread cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 10 minutes. |
