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Recipe Detail Page
Cornbread
Winter 2008
Here’s fine corn flavour with added moistness from using kernels that are puréed. The cornbread has a faint sweetness―just perfect to accompany chili and other savouries. Use the greater amount of sugar for more pronounced sweetness. Split and toasted squares with a drizzle of honey are lovely for breakfast, so consider making the double batch (see Tip below) especially since cornbread freezes well.
1 1/2 cups (375 mL) buttermilk
1 egg
¼ to ⅓ cup (50 to 75 mL) granulated sugar
1 cup (250 mL) frozen corn kernels
1 cup (250 mL) fine cornmeal
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
¾ tsp (4 mL) salt
⅓ cup (75 mL) melted butter
1. Whirl buttermilk, egg, sugar and corn kernels in a blender until almost smooth. Measure cornmeal into a medium bowl; stir in buttermilk mixture. Let soak while proceeding.
2. Line an 8 x 8-inch (20 x 20-cm) baking pan with foil; coat with nonstick spray or lightly butter.
3. Preheat oven to 400°F (200°C).
4. Stir flour with baking powder, baking soda and salt. Make a well; pour in wet mixture. Stir slightly, just wetting some of flour mixture. Pour in melted butter mixture; stir until all flour mixture is moistened. Batter is thick and not smooth. Turn into prepared pan; roughly level top.
5. Bake in centre of oven for 25 to 30 minutes or until lightly browned. Cool on a cooling rack for 5 minutes; then lift out of pan using foil edges. Loosen sides and peel off foil; finish cooling cornbread on rack. Serve warm or at room temperature, cut into squares. (Cornbread is best on day it is made. Or freeze airtight in a heavy freezer bag for up to a month; warm before serving.)
Tip: A double recipe fits into a 9 x 13-inch (23 x 29-cm) baking pan and needs 35 to 40 minutes in the oven.
