Are you ready to experience the ultimate comfort food, elevated? This isn't your grandma's cornbread (though she'd probably love it too!). We're talking sweet, tender cornbread bursting with the fresh flavor of summer corn. This recipe is perfect for a quick weeknight dinner, a delicious side dish at your next barbecue, or simply a satisfying treat all on its own. It's one of those easy recipes that's surprisingly impressive, making it a winner for both beginner cooks and seasoned chefs looking for a healthy, delicious meal.
Ingredients:
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¾ cup buttermilk
- ¼ cup vegetable oil
- 2 large eggs
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 2 tablespoons melted unsalted butter (for extra richness)
Instructions:
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Prep the Corn: If using fresh corn on the cob, remove the kernels from the cob. You can do this by using a sharp knife to cut the kernels off, or by running the corn cob over a flat surface (like a baking sheet) with the knife at a downward angle.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper. Ensure all the dry ingredients are evenly combined. This is a crucial step for consistent baking results.
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Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and melted butter (if using). Whisk until just combined, avoiding overmixing.
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Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix the batter, as this can lead to a tough cornbread. A few lumps are okay! Fold in the fresh corn kernels.
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Bake: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan or a cast iron skillet. Pour the batter into the prepared pan and spread evenly.
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Baking Time: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
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Cool and Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm!
Cooking Tips for the Best Cornbread:
- Fresh Corn is Key: Using fresh corn makes a significant difference in the flavor. If fresh corn isn't available, you can substitute with frozen corn (thawed and drained).
- Don't Overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cornbread. Mix just until the ingredients are moistened.
- Cast Iron Magic: For extra crispy edges and a deeper flavor, bake the cornbread in a cast iron skillet.
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter.
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or Monterey Jack cheese along with the corn.
- Herby Cornbread: Add a tablespoon of chopped fresh herbs, such as chives or cilantro, for a fresh twist.
Nutritional Information (per serving, approximate):
- Calories: Around 200-250
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fiber: 2-3g
This delicious and healthy cornbread recipe is a simple addition to your homemade cooking repertoire. Perfect for a quick dinner idea, this recipe is sure to become a family favorite. Enjoy this taste of summer, any time of year!