45 minutes
A delicious and moist cornbread that includes sweet corn kernels and buttermilk for added flavor and texture.
Cornmeal
0 oz
teaspoons
teaspoons
teaspoons
Light brown sugar, packed
0 oz
Frozen Corn, thawed
cups
cups
each
Unsalted Butter, melted and cooled
tablespoons
1. Preheat Oven
Preheat your oven to 400 degrees, ensuring the middle rack is ready to go. Take an 8-inch square baking dish and coat it with vegetable oil spray to prevent the cornbread from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt until they are thoroughly combined.
3. Process Wet Ingredients
Place the light brown sugar, thawed corn, and buttermilk in a food processor or blender and process for about 5 seconds. Add the large eggs to the mixture and process for another 5 seconds until everything is well-blended.
4. Combine Wet and Dry Ingredients
Create a well in the center of your dry ingredients and pour the wet mixture into it. Using a rubber spatula, gently fold the ingredients together. Be careful not to overmix; a few lumps of corn are perfectly fine—they add texture and bursts of flavor.
5. Add Melted Butter
Fold in the melted and cooled butter. This step is crucial because the butter adds richness to the cornbread without making it greasy.
6. Bake Cornbread
Pour the batter into your prepared baking dish and use the spatula to smooth the surface evenly. Place the dish in the oven and bake for 25 to 35 minutes. The top should be a deep golden brown, and a toothpick inserted into the center should come out clean.
7. Cool Cornbread
Once baked, let the cornbread cool on a wire rack for about 10 minutes. Then, invert it onto the rack, turn it right side up, and let it cool for another 10 minutes. This cooling process helps set the texture, making it easier to slice and serve.
8. Serve and Store
If you have any leftovers, wrap them in aluminum foil and reheat in a 350-degree oven to maintain the cornbread's delightful texture. Enjoy your Golden Kernel Buttermilk Cornbread warm, perhaps with a pat of butter or a drizzle of honey.
Cook 4 slices of bacon until crisp, crumble them, and fold into the batter along with 1/2 cup of fresh or thawed frozen corn kernels. The bacon adds a smoky depth, while the whole corn kernels provide texture and a burst of sweetness.
Mix in cooked, crumbled bacon and chopped scallions into the batter for a savory, smoky flavor.
Stir in shredded cheese (cheddar, Monterey Jack, or a mix) and finely chopped jalapeños into the batter for a spicy kick. You can also add some roasted corn kernels for extra texture and flavor.
For a fruity twist, fold in fresh or frozen blueberries to the batter before baking. This can be a delightful breakfast option or a sweet treat.
Add 1 cup of grated sharp cheddar cheese and 2 tablespoons of freshly chopped chives or scallions to the batter. The cheese will melt and provide a savory, rich flavor, while the herbs offer a fresh, aromatic note.
High-quality, stone-ground cornmeal provides a richer flavor and more interesting texture.
Preheating the skillet ensures a crispy exterior and perfect crust.
The cornbread is done when it has a golden-brown crust and a clean toothpick test. Avoid overbaking.
Combine dry and wet ingredients until just incorporated to prevent a dense, chewy texture.
Fresh baking powder and baking soda are crucial for proper rise and a light texture.
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