What To Know
- Cornbread, a beloved Southern staple, takes on a new dimension when infused with the sweet and earthy flavors of whole corn kernels.
- Our cornbread with corn recipe is a versatile and flavorful dish that will quickly become a favorite in your kitchen.
- Whether you’re serving it as a side dish, snack, or dessert, this cornbread with corn recipe is sure to impress your taste buds and leave you craving more.
Cornbread, a beloved Southern staple, takes on a new dimension when infused with the sweet and earthy flavors of whole corn kernels. Our cornbread with corn recipe is a culinary masterpiece that will tantalize your taste buds and leave you craving more.
Ingredients: A Masterful Blend of Sweet and Savory
To create this irresistible cornbread, you’ll need the following ingredients:
- 1 cup all-purpose flour
- 1 cup stone-ground cornmeal
- 1 cup fresh or frozen corn kernels
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup honey
- 1/4 cup melted butter
Instructions: A Step-by-Step Guide to Cornbread Perfection
1. Preheat the oven: Preheat your oven to 400°F (200°C). Grease and flour a 9-inch square baking pan.
2. Combine dry ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. Whisk wet ingredients: In a separate bowl, whisk together the egg, buttermilk, honey, and melted butter.
4. Add wet to dry: Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
5. Fold in corn kernels: Gently fold in the corn kernels.
6. Pour into prepared pan: Pour the batter into the prepared baking pan.
7. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool: Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Pairing Suggestions: The Perfect Accompaniment to Your Cornbread
This cornbread with corn recipe pairs perfectly with a variety of dishes, including:
- Barbecue: The sweet and savory flavors of this cornbread complement the smoky and tangy flavors of barbecue.
- Chili: The cornbread’s crumbly texture and corn kernels provide a satisfying contrast to the spicy and hearty chili.
- Soup: Cornbread is an excellent accompaniment to soups, adding a touch of warmth and sweetness to the meal.
Variations: Experiment with Different Flavors and Textures
To customize this cornbread recipe, consider the following variations:
- Sweet cornbread: Use sweet corn kernels for a sweeter flavor.
- Cheddar cornbread: Add shredded cheddar cheese to the batter for a cheesy twist.
- Jalapeño cornbread: Add chopped jalapeños to the batter for a spicy kick.
Tips for the Perfect Cornbread: Mastering the Art
- Use fresh or frozen corn kernels: Fresh corn kernels will yield the best flavor, but frozen corn kernels can be used in a pinch.
- Do not overmix: Overmixing the batter will result in a dense and dry cornbread.
- Let the cornbread cool: Allowing the cornbread to cool for a few minutes before slicing will help it stay intact.
Nutritional Value: A Treat You Can Feel Good About
This cornbread with corn recipe is not only delicious but also provides essential nutrients:
- Carbohydrates: Cornbread is a good source of carbohydrates, providing energy for your body.
- Fiber: The corn kernels add fiber to the cornbread, which helps promote digestive health.
- Vitamin A: Cornbread contains vitamin A, which is important for vision and immune function.
In a nutshell: A Culinary Delight for Every Occasion
Our cornbread with corn recipe is a versatile and flavorful dish that will quickly become a favorite in your kitchen. Whether you’re serving it as a side dish, snack, or dessert, this cornbread with corn recipe is sure to impress your taste buds and leave you craving more.
Answers to Your Questions
Q: Can I use cornmeal instead of stone-ground cornmeal?
A: Yes, you can use regular cornmeal instead of stone-ground cornmeal. However, stone-ground cornmeal will give your cornbread a more rustic and flavorful texture.
Q: What if I don’t have buttermilk?
A: You can make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Q: How long can I store cornbread?
A: Cornbread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze cornbread for up to 3 months.
