All-Purpose Cornbread

Ingredients:

1 1/2 cups all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup packed light brown sugar

3/4 cup frozen corn, thawed

1 cup buttermilk

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted and cooled

 

Directions:

1. Adjust oven rack to the middle position and preheat the oven to 400 degrees F.  Spray an 8-inch square baking dish with oil.

2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.

3. In a food processor or blender, process the brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.  Add in the eggs and process until well combined (some corn lumps will remain), about 5 more seconds.

4. Using a rubber spatula, make a well in the center of the dry ingredients and pour the wet ingredients from the food processor/blender in the well.  Begin folding the dry ingredients into the wet ones, doing only a few folds to barely combine the ingredients.  Add in the melted butter and continue folding the batter until the dry ingredients are just moistened, you do not want to over beat the batter.

5. Pour the batter into the baking dish and smooth the surface with the rubber spatula.

6. Bake for 25 to 35 minutes, until the cornbread is a deep golden brown and a toothpick inserted into the center comes out clean.  Let the cornbread cool on a wire rack for 10 minutes, then invert it onto the wire rack and turn it right side up.  Let it cool for 10 more minutes before serving.

*Leftover cornbread can be wrapped in aluminum foil and reheated in a 350 degree F oven for 10-15 minutes.