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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Coating the skillet with melted butter gives this basic corn bread a crisp, buttery crust. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups yellow cornmeal |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
2 1/2 cups fresh corn kernels (about 5 ears), divided |
1 1/4 cups 2% reduced-fat milk |
1/4 cup melted butter, divided |
2 large eggs |
Directions:
1. Preheat oven to 450°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cornmeal, sugar, salt, and baking powder; set aside.
3. Place a 9-inch cast-iron or oven-proof skillet in oven for 10 minutes.
4. Combine 1 1/4 cups corn, milk, and 2 tablespoons butter in a food processor, and process until smooth. Add eggs, and process until just combined.
5. Add the milk mixture to cornmeal mixture, stirring until just moist. Stir in 1 1/4 cups corn.
6. Add 2 tablespoons butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 25 minutes or until a wooden pick inserted in center comes out clean.
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