Servings: 8
Preheat: 400
Prep Time: 15 minutes
Source: Erika Bruce from Cook’s Illustrated, January &February 2005, pages 10-11.
Before preparing the baking dish, measure out the frozen corn and let it stand at room temperature until needed. When corn is in season, fresh corn can be substituted for frozen corn. This recipe was developed with Quaker Yellow Cornmeal. A stone-ground, whole-grained cornmeal will work but will yield a drier, less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden brown crust, but a metal pan will work.
Ingredients:
8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly.
1 ½ cups (7 ½ ounces) unbleached all-purpose flour
1 cup (5 ½ ounces) Quaker Yellow Cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
¼ cup (1 ¾ ounces) packed light brown sugar
¾ cup (3 ½ ounces) frozen corn kernels, thawed
1 cup buttermilk
2 large eggs
Directions:
Adjust oven rack to middle position and heat oven to 400°F. Spray an 8” square baking dish with vegetable oil spray. Whisk the flour, the cornmeal, baking powder, baking soda, and salt in medium bowl until combined. Set bowl aside.
In a food processor or blender, process buttermilk, corn, and sugar until combined, about 5 seconds. Add eggs and process until well combined. Corn lumps will remain about 5 seconds longer.
Use a rubber spatula. Make well in center of dry ingredients. Pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into a prepared baking dish and smooth surface with rubber spatula.
Bake until cornbread is a deep golden brown and a toothpick inserted into center comes out clean, 25-30 minutes. Let cool on a wire rack for 10 minutes, then invert the wire rack. Turn right side up and let cool another 10 minutes. Serve warm.