This is a particularly moist and flavorful cornbread,
which is best served warm.
6 tablespoons unsalted butter
1½ cups yellow cornmeal
1½ cups unbleached, all-purpose flour
3 tablespoons granulated sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
13⁄4 cups buttermilk
2 large eggs
2⁄3 cup fresh, frozen or canned corn kernels
Nutritional information per serving:
Calories 210 (33% from fat) • carb. 30g • pro. 5g
• fat 8g • sat. fat 4g • chol. 52mg • sod. 276mg
• calc. 51mg • fiber 2g
Preheat oven to 425°F. Melt butter in a 9 x 13–
inch baking pan. Spread to coat bottom of pan.
Use metal blade to process all dry ingredients
until combined, about 10 seconds. Add
remaining melted butter and remaining ingredients
except corn kernels process until mixed,
about 5 seconds. Scrape down work bowl and
gently stir in corn.
Pour into buttered pan and bake until a cake
tester inserted in center comes out clean,
about 25 minutes.
Muffin Variation: For corn muffins, pour batter
into greased, standard-size muffin tins, filling
them three-quarters full. Bake in preheated
425°F oven for about 25 minutes. Makes 12