Serves
Makes 8 to 10 servings
Ingredients
1 cup all-purpose flour
4 ounces yellow cornmeal or polenta
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh, canned or frozen and thawed corn kernels
2 large eggs
1-1/4 cups buttermilk
7 tablespoons whole milk
2 ounces plus 1 tablespoon unsalted butter, melted and cooled, divided
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
Cornbread is a classic side dish in the South, where it’s served with everything from pulled pork barbecue to the Thanksgiving turkey. This cornbread recipe is really simple to make, and the corn kernels gives it an unusual chunky, yet light, texture.
Place a 9-inch cast iron frying pan on a rack in the center of an oven. Preheat oven to 425 degrees and let skillet heat until hot.
In a large mixing bowl, place the flour, cornmeal, baking powder, salt, and corn. Mix together thoroughly with a wooden spoon. In a large measuring cup, whisk together eggs, buttermilk, milk, and 2 ounces melted butter until well mixed. Pour the egg mixture into the flour mixture, stirring with a wooden spoon just until combined.
Carefully remove the hot frying pan from the oven and reduce oven temperature to 375 degrees. Pour remaining 1 tablespoon melted butter into hot pan, tilting to coat the bottom and sides. Pour batter into prepared and place back in the oven. Bake until center is firm and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Allow to cool in the pan for 10 to 15 minutes before cutting into wedges.
