Cornbread – by Isolde

Adapted from ATK Family Baking Book

This is a sweet and tender Northern cornbread – moist enough to eat plain, but even better with honey butter.

1 1/2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
1 cup buttermilk
1 cup yellow cornmeal (not stone-ground – the bread will be drier and less tender)
3/4 cup frozen corn kernels, thawed (not cooked)
1/3 cup packed brown sugar
2 large eggs
4 tbs butter, melted and cooled

Preheat oven to 400F, with the rack in the middle position.  Grease an 8″ square baking pan (I used 3 small loaf pans – 6.5″ x 3.75″).

Whisk together flour, baking powder, salt and baking soda.  In a food processor, blend buttermilk, cornmeal, thawed corn and sugar until combined, about 5 seconds.  Add eggs and process until well combined, about 5-10 more seconds.

Fold buttermilk mixture into flour mixture with a rubber spatula.  Fold in melted butter until just combined (don’t overmix).

Pour batter into pan and smooth the top.  Bake until golden brown and a toothpick inserted near the center comes out clean.  For an 8″ pan, it’s 25-35 minutes; for the small loaf pans, it’s 15-20 minutes.

Let the bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool for 20 minutes.  Serve warm or at room temperature.



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