All-Purpose Corn Bread

28 Sep

I’ve always loved corn bread, but Seth isn’t the biggest fan so I rarely make it. This is another recipe from my America’s Test Kitchen cookbook and was recommended by my sister, Annie. It’s a perfect middle-of-the-road corn bread as it’s not really sweet or savory which makes it just right for everything! I grew up eating corn bread for breakfast topped with dark corn syrup and it’s still one of my favorite ways to eat it. And of course it goes perfectly with my favorite chili!

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“Before preparing the baking dish or any of the other ingredients, measure out the frozen corn kernels and let them stand at room temperature until thawed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole grain cornmeal will work but will yield a drier and less tender corn bread. We prefer a Pyrex glass baking dish because it yields a nice golden brown crust, but a metal baking dish (nonstick or traditional) will also work. The corn bread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.”

  • 1½ cups (7½ ounces) unbleached all-purpose flour
  • 1 cup (about 5 ounces) yellow cornmeal (see note)
  • 2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 3/4 cup frozen corn kernels, thawed (see note)
  • 1/4 cup packed (1¾ ounces) light brown sugar
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spray an 8-inch square baking dish with vegetable oil spray. Whisk the flour, cornmeal, baking powder, salt, and baking soda together in a medium bowl until combined; set aside.

Process the buttermilk, thawed corn kernels, and brown sugar in a food processor or blender until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Begin folding the dry ingredients into the wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened. Pour the batter into the prepared baking dish; smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool on a wire rack for 10 minutes; invert the corn bread onto the wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013

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