Moist and Easy Cornbread

Happy Sunday!

Cornbread is as American as apple pie! It’s served on every Southern table. Do you like it sweet or savory?  Do you add sugar or molasses?  You could have a debate on your hands as everyone has a preference.  Cornbread comes in two basic breeds: Northern and Southern.  The differences in the types vary in flavor vs. texture, sweetness vs. unsweetened, fluffy vs. flaky etc. Southern cornbread is savory, dryer, and has no sugar.  It uses white cornmeal and can look like a pancake.  Northern cornbread is sweeter, tends to be a little more cake-like, and uses yellow cornmeal.

There is no debate with me.  I prefer the Northern cornbread for it’s light, tender, moist, sweet, and buttery crumb.  Whether you’re serving it as a perfect side dish for summertime BBQ’s, in addition to chili or slow cooker stews, or with a smear of butter and a drizzle of honey,  cornbread is always one of life’s greatest pleasure.

While traditionally baked in a hot iron skillet, you can create a crispy crust on the bottom with a tender and moist center.   If you don’t have a cast iron you can bake it in a 9″ round pan or a 9×9 square dish. This easy, tender and moist cornbread will be a southern treat wherever you live.

See ya in the kitchen!

Ingredients:

1 1/2 cups corn, frozen or fresh kernels

1 2/3 cups yellow cornmeal

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1/2 cup sugar

1 cup buttermilk or soured milk

7 tablespoons butter, melted, divided

3/4 cup sour cream

2 eggs

1 tablespoon butter, melted  (for brushing on top)

Let’s get baking!

 

Adjust oven rack to middle position and heat oven to 425 degrees.

Whisk in a large bowl, cornmeal, flour, sugar, baking powder, baking soda, and salt.

If using frozen corn kernels, defrost before using.  Process corn kernels in a food processor until smooth, about 2 minutes.  Transfer corn puree to a medium saucepan, add 1 tablespoon of butter.   Cooking puree until very thick and deep yellow, 5 to 8 minutes.

Whisk together the buttermilk, corn, sour cream, 4 tablespoons melted butter, and eggs.  Transfer buttermilk mixture into the bowl with the cornmeal and while using a rubber spatula, fold together until just combined.

Place a 9-inch skillet on a burner over medium-high heat for 1 minute and then add 2 tablespoons of butter.  Once the butter has melted, turn off heat, pour in the batter, and place in oven.  Bake for 20-25 minutes.  Check with toothpick in the center if done.  Brush the top with melted butter for a shiny finish.

Serve warm.

 

There are endless variations of flavor with cornbread just throw anything you want at the end! Please try generous amounts of the following:

Jalapeno Cheddar Cornbread – After the batter is made, stir in 6 oz shredded sharp cheddar cheese and 2 tablespoons of minced jalapeno.

Bacon & Scallion Cornbread – Cook 6 strips of bacon until crispy.  Crumble and set aside.  You may use the bacon fat for replacement of the butter in the skillet.  Stir in the batter the crumbled bacon and 1/2 cup of thinly sliced scallions.

Green Chile and Jack Cheese – Roast 1 poblano chile and 1 jalapeno pepper until blackened.  Peel, cut in half, remove seeds, and core.  Cut poblano into 1/4-inch diced.  Finely chop the jalapeno.  Fold into batter with 2 cups of shredded Monterey Jack Cheese.

Thanks for stopping by!

Eileen~

 

2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Like

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