Cornbread

cornbread

Cornbread (Pane di Mais)

  • 1 1/2 cups (210 g) flour
  • 1 cup (150 g) yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons light brown sugar
  • 3/4 cup (100g) cooked corn kernels (I used canned corn, just make sure to drain it well first)
  • 1 cup buttermilk (I used my faithful substitute, 1 cup milk with 1 tablespoon lemon juice set aside for 10 minutes to thicken)
  • 2 large eggs
  • 1 stick (110 g) unsalted butter, melted and cooled slightly
8 servings

Preheat oven to 400°F (200°C). Grease 8 inch square baking dish (if you have a cast iron skillet, use it!). Whisk first 5 ingredients in a medium bowl, set aside.

In a food processor, blend brown sugar, corn kernels and buttermilk. Add eggs and blend until well combined; some corn lumps will remain.

Make well in center of dry ingredients and pour wet ingredients into well. Fold gently with rubber spatula and add melted butter. Gently and quickly fold mixture together until dry ingredients are just moistened. DO NOT OVER MIX. Mixture will remain lumpy.

Pour into prepared pan and smooth surface with spatula. Bake until deep golden brown, about 25 to 30 minutes, or until a toothpick stuck in to the center comes out clean. Let cool in pan for about 10 minutes before serving.

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