 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
This recipe is from Cooks Illustrated but I revised it adding more corn and splenda for a sweeter taste. Ingredients:
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:
1. 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.
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 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.
|
|