Corn Bread

 

This is a particularly moist and flavorful corn bread which is best served warm.

 

INGREDIENTS

 

3 tablespoons butter

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

1-1/2 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1/3 cups fresh, frozen or canned corn kernels

8 x 8 pan size in inches

 

Preheat oven to 425°F. Melt butter in baking pan.

 

Use metal blade to process all dry ingredients until combined, about 10 seconds. Add butter and remaining ingredients except corn kernels and process until mixed, about 5 seconds. Scrape down work bowl and gently stir in corn.

 

Pour into prepared pan and bake until a toothpick inserted in center comes out clean, about 25 minutes.

 

Muffin Variation: For corn muffins, pour batter into greased, standard-size muffin tins, filling them 3/4 full. Bake in preheated 425°F oven for about 25 minutes. Makes 6 muffins.