cornbread

ingredients
all
2 large eggs
1 cup corn kernels
fresh or frozen (thaw if frozen)
1/2 cup brown sugar
packed
1 cup buttermilk
1/3 cup low-fat milk
1 1/2 cup flour
1 cup stone ground cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
6 tbsp butter
melted
honey butter
to serve
cookware
This recipe has been tweaked often over the years to become the perfectly balanced cornbread - slightly savory, slightly cakey, slightly sweet!
1
Preheat oven to 400°F. Spray 9" baking dish with nonstick spray.
2
In a food processor, blend sugar, corn kernels, buttermilk, and milk until combined, about 5 minutes. Add eggs and process about 5 seconds longer.
3
In a large bowl, combine dry ingredients. Using a rubber spatula, make a well in the dry ingredients and pour wet ingredients into the well. Fold until just combined. Add melted butter and fold until all dry ingredients are moistened.
4
Pour into prepared dish. Bake until golden brown on edges and a toothpick comes out clean - about 20-30 minutes.
5
Cool and serve with honey butter.
source: Adapted from Cook's Illustrated
notes
Goes great with chili!