This corn bread is particularly moist and flavorful served warm. It's a delicious accompaniment to soups and stews.
6 tablespoons butter
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/3 tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups buttermilk
2 large eggs
2/3 cup frozen corn kernels
Calories 112 (32% from fat) · carbo. 16g · prot. 3g · fat 4g · sat. fat 2g · chol. 26mg · sod. 178mg
1. Preheat oven to 425° F.
2. Place butter in a Cuisinart® Roast/Bake Pan or other 13 x 9 x 2 - inch baking dish and place in oven to melt butter. Remove from oven and reserve.
3. In a Cuisinart® food processor fitted with the metal blade, process cornmeal, flour, sugar, baking powder, baking soda and salt until combined, about 10 seconds. Add buttermilk and eggs; process until mixed, about 5 seconds. Scrape work bowl and add corn kernels; pulse only once until just combined.
4. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, about 20 - 25 minutes. Cool and cut into 2-inch squares.