Buttery Cornbread with Corn Kernels
Description
This buttery, delicious cornbread is made with corn added to give it great texture. It's perfect as an appetizer or snack, or serve it with a meal, like chili.
Ingredients
1 1/2 c. cornmeal
1/2 c. all-purpose flour
1 T. sugar, optional
1 1/2 t. baking powder
1 scant t. salt
1/2 t. baking soda
1 c. corn (canned or cooked), drained
1 1/2 c. buttermilk, well shaken
1 large egg
6 T. butter, melted, divided
Directions
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Preheat oven to 400 degrees. Place a cast iron skillet in the oven to heat for 10 minutes.
In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda; whisk to blend thoroughly; stir in corn kernels.
In another bowl, whisk buttermilk and eggs together until well blended; whisk in 4 T. melted butter.
Carefully remove hot skillet from oven; place on a rack. Add remaining 2 T. butter to the skillet; swirl skillet slightly to cover the bottom with the butter.
Combine dry ingredients with the buttermilk mixture until blended. Pour the batter into the skillet return it to the oven.
Bake for 23 - 26 minutes, or until golden brown and crusty along the sides.
8 servings.
*If a sweet cornbread is preferred, add about 1/4 c. sugar to the batter.