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.