Are you ready to ditch the boxed mix and experience the joy of homemade cornbread? This recipe isn't just any cornbread; it's bursting with fresh corn kernels for an extra layer of sweetness and delightful texture. It's the perfect side dish for chili, soup, or even a simple salad, making it a versatile addition to your weekly meal plan. This easy recipe is perfect for both beginner cooks and experienced chefs looking for a quick and healthy meal option. Get ready to savor every bite of this delicious homemade cornbread!
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup yellow cornmeal (fine or medium grind)
- ¾ cup creamed corn
- ½ cup fresh or frozen corn kernels
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup melted unsalted butter
- 1 large egg
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan. This ensures your cornbread doesn't stick and releases easily.
-
Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Thoroughly combining the dry ingredients prevents lumps in your final product.
-
Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, egg, and creamed corn. Make sure the butter isn't too hot, or it could cook the egg.
-
Combine: Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; a few lumps are okay. Overmixing develops gluten and can result in a tough cornbread.
-
Add Corn: Fold in the fresh or frozen corn kernels. If using frozen corn, ensure it's thawed and patted dry to avoid a soggy texture.
-
Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
-
Cool & Serve: Let the cornbread cool in the pan for a few minutes before slicing and serving. Enjoy warm!
Tips for the Best Cornbread:
- Fresh Corn is Best: If you can get your hands on fresh corn on the cob, this is the time to use it! The flavor is unparalleled.
- Don't Overmix: Overmixing develops gluten, leading to tough cornbread. Mix just until the ingredients are moistened.
- Buttermilk Magic: Buttermilk adds a delightful tang and helps create a tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Check for Doneness: Use a toothpick or wooden skewer to check for doneness. If it comes out clean, it's ready!
Variations:
- Spicy Cornbread: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a kick.
- Cheesy Cornbread: Stir in ½ cup of shredded cheddar cheese or Monterey Jack cheese for extra flavor and richness.
- Jalapeño Cornbread: Incorporate diced jalapeños for a spicy and flavorful twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 10g
- Protein: 5g
- Carbohydrates: 35g
- Fiber: 2g
This nutritional information is an estimate and may vary based on specific ingredients used.
This delightful cornbread recipe is sure to become a staple in your kitchen. Its simple ingredients and straightforward instructions make it perfect for weeknight dinners or special occasions. Enjoy the delicious results of your homemade cooking!