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(3 votes, average: 3.67 out of 5)
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Servings: 16
Prep time: 30
This makes a deliciously rich, moist cornbread that freezes well. Eat it with our simple Black Bean Chili, or use it for Cornbread Stuffing during the holidays.
Preparation
- Preheat the oven to 400 degrees.
- Coarsely blend 2 cups of the corn kernels with 2 tablespoons of buttermilk until it has the consistency of a chunky cream. Reserve the rest.
- In a large bowl combine all the ingredients except the butter. Mix well.
- Place rack in middle of the oven. With the butter, generously coat a 10 x 15-inch baking pan or 11-inch cast iron skillet and put it in the oven for about 5 minutes or until the butter has melted. Remove from the oven and quickly pour in the batter.
- Bake for 30 minutes or until the cornbread begins to pull away from the sides of the pan and a toothpick comes out clean. Cool in the pan. Cut into squares and serve.
Ingredients:
- 3 cups fresh or frozen corn kernels
- 2 cups stone ground cornmeal
- 4 eggs, lightly beaten
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups plus 2 tablespoons buttermilk
- ⅔ cup grape seed oil, or other neutral oil
- 2 tablespoons unsalted butter
Nutritional Information
Calories
212 cals
Fat
13 g
Saturated Fat
2 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
7 g
Carbohydrates
20 g
Sugar
3 g
Fiber
2 g
Protein
5 g
Sodium
224 mg
*per serving
Ann's Tips and Tricks
You can make substitute buttermilk by adding 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.
