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Favorite Basic Cornbread {Chili January}

January 28, 2016 by Laura Leave a Comment

Cornbread.  While I’ll admit, not the most glamorous or exciting thing to post about, it’s nevertheless absolutely necessary for everyone to have a great go-to cornbread recipe.  And, similarly, Chili January would be completely bereft without a classic cornbread recipe to round things out.  Favorite Basic Cornbread Recipe

So, here it is.  My go-to, basic cornbread.   Interestingly, over the past year this has replaced my previous go-to cornbread recipe which I used religiously for years.  Someday, I will share it with you, in case you are ever hankering for a soft, sweet, buttery, almost cake-like Northern style cornbread.

But, while I love my older recipe to pieces, I was looking for something with less sugar, with more pure corn flavor, a crunchier crust, and a heartier texture.  Basically, (and despite the fact that I love sweetness to a fault) I actually didn’t want to feel like I was guiltily eating corn cake with my chili (slathered with dabs of melty butter, no less), but rather, a hearty and substantial slab of cornbread that could stand up to the robust flavors of chili.Favorite Basic Cornbread Recipe

The thing I love about this recipe and which is unique compared to most cornbread recipes, is the addition of pureed corn kernels.  As a result, this cornbread is more, well… corny.  As in, more intensely corn flavored… just in case you thought I meant ‘hokey’.  So, in addition to pure corn flavor, the addition of pureed corn kernels keeps the bread moist, and adds just a touch of natural sweetness to this recipe, which is otherwise relatively low sugar.  The crust bakes up with a nice golden crunch for texture, and the interior has a hearty but tender crumb. Favorite Basic Cornbread Recipe

Now, as I’m sure you know, people seem to have a strong attachment to their regional style of cornbread.  And my Southern hubs, who insists that real cornbread absolutely must be made without sugar, with bacon grease, and baked in a cast iron skillet, still claims this recipe just doesn’t qualify.  But, I’m a Northern girl at heart with a sweet tooth, and thus I sought a recipe that would meet somewhere in the middle.  Favorite Basic Cornbread Recipe

So, here it is… my version of North meets South (aka Northern girl marries Southern boy) cornbread.

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Favorite Basic Cornbread {Chili January}
Author: Laura
Recipe type: Quick Bread
Prep time:  10 mins
Cook time:  30 mins
Total time:  40 mins
Serves: 12 servings
 
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
  1. Preheat the oven to 400 degrees. Spray an 8 inch square baking dish with non-stick coating; set aside.
  2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda; set aside.
  3. 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.
  4. 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.
  5. Pour the batter into the prepared baking dish and smooth the surface.
  6. 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.
3.5.3208

Recipe slightly adapted from America’s Test Kitchen Cookbook 2001-2014.

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Filed Under: Favorites, Muffins and Quick Breads, Recipes Tagged With: Chili January

« Mexican Winter Chili {Chili January}
Vegetarian Chili {and Chili January Recap} »

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About Me

Welcome to my cozy kitchen! I'm so glad you found me! This is where I share my love of food and cooking with the world. My kitchen is my escape, salted chocolate is my heaven, and music feeds my soul. Please join me on my delicious journey... Read More…

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