This cornbread is a great compromise between northern style and southern style cornbread. It has simple delicious corn flavor, just a touch of sweetness, and a crispy golden brown crust.
Ingredients
1½ cups all-purpose flour
1 cup yellow cornmeal
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup low-fat buttermilk
¾ cup frozen corn kernels, thawed
¼ cup packed brown sugar
2 large eggs
½ cup butter, melted and cooled slightly
Instructions
Preheat the oven to 400 degrees. Spray an 8 inch square baking dish with non-stick coating; set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda; set aside.
Process the buttermilk, thawed corn kernels, and brown sugar in a food processor for about 5 seconds, or until combined. Add the eggs and process until combined, about 5 seconds. There will still be lumps of corn remaining.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients a few times to barely combine (there should still be some pockets of dry flour); add the melted butter and continue folding a few more times, just until the dry ingredients are moistened. Do not overmix.
Pour the batter into the prepared baking dish and smooth the surface.
Bake at 400 degrees until the edges are deep golden brown and a toothpick inserted in the center comes out clean, about 25 to 35 minutes. Cool on a wire rack for 10 minutes. Serve warm.
Notes
I used a pyrex glass baking dish for this recipe, which gives the best golden brown crust (without using a cast iron skillet). You can use a metal or non-stick pan, but your crust may not be as golden or crisp.
Recipe by Laura's Cozy Kitchen at https://www.laurascozykitchen.com/favorite-basic-cornbread/