recipe

Adding whole corn kernels takes this cornbread to the next level of (corny) flavor!

safety
  • Uses the oven
  • Uses a knife
  • Uses the microwave
difficulty
  • Intermediate
time
  • 1 hour, plus cooling time
yield
  • Serves 9

Prepare Ingredients

Vegetable oil spray
1½ cups
all-­purpose flour
1 cup
cornmeal
2 teaspoons
baking powder
¼ teaspoon
baking soda
¾ teaspoon
salt
1 cup
buttermilk
¾ cup
frozen corn
¼ cup
packed light brown sugar
2 large
eggs
8 tablespoons
unsalted butter, melted and cooled

Gather Cooking Equipment

8-­inch square baking pan
Medium bowl
Whisk
Blender
Dish towel
Rubber spatula
Oven mitts
Toothpick
Cooling rack
Cutting board
Chef's knife
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 400 degrees. Spray 8-inch square baking pan with vegetable oil spray.

Helpful hint: Spraying the pan over the sink helps keep things clean.

 
2
 
1½ cups
all-­purpose flour
1 cup
cornmeal
2 teaspoons
baking powder
¼ teaspoon
baking soda
¾ teaspoon
salt

In medium bowl, whisk flour, cornmeal, baking powder, baking soda, and salt until combined.

 
3
 
1 cup
buttermilk
¾ cup
frozen corn
¼ cup
packed light brown sugar

Add buttermilk, corn, and sugar to blender. Place lid on top of blender and hold lid firmly in place with folded dish towel. Process until combined, about 5 seconds.

 
4
 
2
large eggs

Stop blender. Add eggs to blender, replace lid, and process until well combined (corn lumps will remain), about 5 seconds.

 
5
 
8 tablespoons
unsalted butter, melted and cooled

Pour buttermilk mixture into bowl with flour mixture. Use rubber spatula to stir until mostly combined (leave some streaks of flour). Add melted butter and stir until just combined and there are no streaks of flour. Pour batter into greased baking pan and smooth surface with spatula.

 
6
 

Place baking pan in oven and bake until cornbread is deep golden brown and toothpick inserted in center comes out clean, 25 to 30 minutes.

 
7
 

Use oven mitts to remove baking pan from oven (ask an adult for help). Place baking pan on cooling rack and let cornbread cool for 10 minutes.

 
8
 

Use oven mitts to flip baking pan over onto cooling rack to remove cornbread. Carefully turn cornbread right side up and let cool on rack for 10 minutes. Transfer cornbread to cutting board and cut into squares. Serve warm or at room temperature.

Run butter knife around edge of cornbread to loosen it from pan.

Gently flip cornbread out of pan and onto cooling rack.