Prep 10 mins
Cook 35 mins
This recipe is from Cooks Illustrated but I revised it adding more corn and splenda for a sweeter taste.
- 1 1⁄2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 cup yellow cornmeal (5 1/2 ounces)
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 3⁄4 teaspoon table salt
- 1⁄4 cup packed light brown sugar (1 3/4 ounces)
- 1⁄2 cup Splenda sugar substitute
- 1 cup frozen corn, thawed (3 1/2 ounces)
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
- Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- 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.
- Using rubber 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 wire 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.
This was okay for an occasional change from our usual cornbread (I liked using actual corn) but we found it a bit too sweet, even though I cut the Splenda amount in half. Next time, I will leave it out and just add half of the brown sugar. If you like sweeter cornbread, though, this is for you. I used an 8-inch round pan and cut it into wedges. Made for Spring 2011 PaC game.