Adding whole corn kernels to the usual cornmeal in a cornbread recipe makes the cornbread extra corny. Plus, pureeing the corn in a blender (along with buttermilk and enough light brown sugar to make the bread pleasantly but not overly sweet) makes it easy to incorporate while eliminating tough, chewy kernels.
This cornbread is great served with chili and is also delicious slathered with butter. Using frozen corn in the recipe allows you to enjoy this tasty morsel year-round.
Corny Cornbread
Serves 9 Vegetable oil spray (or substitute)
1 1/2 cups all-­purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3/4 cup frozen corn
1/4 cup packed light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled 1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray an 8-inch square baking pan with vegetable oil spray….