Recipe by Carrlin
This recipe is from Cooks Illustrated but I revised it adding more corn and splenda for a sweeter taste.
Top Review by Outta Here
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.
- 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)
Directions See How It's Made
- 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.