Friday, August 22, 2008

Best Cornbread Ever, Thanks Nick

All-Purpose Cornbread

Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. 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 cornbread. 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 cornbread is
best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes. Makes One 8-inch Square

1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
1 cup yellow cornmeal (5 1/2 ounces), see note
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar (1 3/4 ounces)
3/4 cup frozen corn (3 1/2 ounces), thawed
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly


1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

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

3. Using 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 prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.





STEP BY STEP: Preparing Cornbread

1. Puree corn--along with brown sugar, buttermilk, and eggs--to
eliminate coarse texture of whole kernels.
2. Create well in center of dry ingredients, then pour in wet
ingredients, except for butter.

3. After a couple of initial folds, add warm melted butter.
4. Working quickly but gently, fold mixture together just until dry
ingredients are moistened.

3 comments:

DCup said...

Mmmm. Looks tasty.

Randal Graves said...

This, not porn, is why someone invented the internets.

Beach Bum said...

A little bit of heaven is to sit on a screened-in porch watching it rain while eating corn bread and drinking ice tea. I'll have to post that story sometime.