"The belly rules the mind."--Spanish Proverb

ALL-PURPOSE CORNBREAD Recipe

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This recipe for ALL-PURPOSE CORNBREAD, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa Burgess
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups flour
1 cup yellow cornmeal (Quaker)
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1/4 cup packed light brown sugar
3/4 cup frozen corn, thawed to room temperature (or fresh corn if in season)
1 cup buttermilk
2 large eggs
8 tablespoons unsalted butter (1 stick), melted and cooled slightly

Directions:
Directions:
1. Adjust oven rack to middle position; preheat oven to 400. Spray 8-inch-square glass baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3. Using spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Personal Notes:
Personal Notes:
This is the moistest cornbread I have ever eaten. Goes great with Texas Chili.

 

 

 

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