Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup stone ground cornmeal
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- 1 large egg
- 1 1/2 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon sugar
- 3/4 cups whole corn kernels (fresh, blanched or canned and drained)
Directions
Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf or cake.
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By asalgado3
Rolesville, NC
on September 16, 2011
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printed out this recipe based on the overall reviews and it came out great. perfect side dish to my wife's chili con carne. yummm.
By Chef #1437480
Townville, SC
on December 04, 2010
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My husband loved this one. I used Benecol rather than butter and frozen silver queen corn (thawed. I only used a scant tablespoon of sugar as we don't like sweet cornbread. It was terrific.
By dpn1769_3603996
Bellmore, NY
on December 31, 2009
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It came out MUCH drier than I was hoping for and I think 2 teaspoons of salt was way too much. Most went in the garbage
Read all 12 reviews