Cornbread
yield: 10 servings (1 golden dune in an eight-inch cast iron pan)
ingredient | quantity |
---|---|
flour | 212g |
cornmeal | 140g |
baking powder | 8g (2tsp) |
baking soda | 1.2g (1/4tsp) |
salt | 4.25g |
brown sugar | 53g |
buttermilk | 240g |
egg | 2 |
butter | 113g (8tbsp) |
frozen corn | 90g |
- thaw the corn on the counter
- set oven to 400°
- heat butter in baking pan on stove until mostly melted, cut heat, let residual heat finish melting it
- whisk together in big bowl dries (flour, cornmeal, baking powder, baking soda, salt)
- combine in food processor (~5 seconds blending): brown sugar, corn kernels, buttermilk, eggs
- make well in dry ingredients, pour wet ingredients into well, fold a few times to barely combine
- pour melted butter into mixture, give a couple more folds until dry ingredients are just moistened
- pour batter into baking dish and smooth surface a little
- bake until surface is deep golden-brown and inserted toothpick comes out clean, 25-35 minutes
- cool in-pan on wire rack for 10 minutes, pop out of pan and cool 10 more minutes