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Prep 10 mins
Cook 35 mins
From the Cook's Illustrated Website: Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes. Makes one 8-inch Square
- 354.88 ml unbleached all-purpose flour (7 1/2 ounces)
- 236.59 ml yellow cornmeal, see note (5 1/2 ounces)
- 9.85 ml baking powder
- 1.23 ml baking soda
- 2.46 ml table salt
- 236.59 ml fresh blueberries (or unthawed frozen)
- 59.14 ml light brown sugar, packed (1 3/4 ounces)
- 177.44 ml frozen corn, defrosted (3 1/2 ounces)
- 177.44 ml buttermilk
- 59.14 ml maple syrup
- 2 large eggs
- 118.32 ml unsalted butter, melted and cooled slightly (1 stick)
- 29.58 ml granulated sugar
- 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; add blueberries and toss well to coat, set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup 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. Sprinkle the granulated sugar over batter. 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.
Yum yum yum! This was delicious and passed the all-important kid test. I couldn't bring myself to use an entire stick of butter so I halved it and substituted yogurt (I had fat free Greek yogurt). I also used a little less sugar and maple syrup, and used white whole wheat flour. It came out moist and delicious. The entire family loved it.
This is really, really good & easy. I needed to use up some buttermilk and fresh blueberries and this was the perfect recipe. No mixer needed. I also used Bob's Red Mill 100% Whole Grain medium grind cornmeal. I like a more dense cornmeal -- it was delicious. A plus is also having whole corn kernels. At first, I was a little skeptical but my family loves, loves, loves anything with corn. Plus blueberries. This one's definitely a winner!