Corn bread

I absolutely love corn bread, but I haven’t had it in years. The last time I had it was, I’m certain, the Jiffy corn bread mix. That hardly counts! 🙂

So when I was looking for a nice side dish or two for dinner tonight I thought of this. It paired quite nicely.

Ingredients:

1 1/2 c. all-purpose flour
1 c. stone-ground yellow cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/4 c. brown sugar, packed
3/4 c. corn
1 c. buttermilk
2 large eggs
8 Tbsp unsalted butter, melted and cooled slightly

Directions:

Adjust oven rack to middle position and preheat 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.
In food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 5 seconds.
Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Using rubber spatula, make a well in the center of the 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 rack 10 minutes.
Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree oven for 10 to 15 minutes

Source: Good Things Catered