Here’s a quick and easy basic corn bread recipe that makes a perfect compliment to chili, soups, BBQ dinners, or even breakfast! I borrowed this recipe from Food Network’s Moist and Easy Cornbread Recipe and added actually corn kernels to it for texture and extra sweetness.
You will need:
- 8 inch round baking pan, lightly greased with butter
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
- 1/3 cup of canned or frozen corn (optional)
Preheat your oven to 425°F.
Start by mixing all your dry ingredients in a large bowl: cornmeal, flour, sugar, baking powder, baking soda, and salt. Next in a separate bowl combine all your wet ingredients: eggs, butter, and buttermilk.
Pour in the wet mixture into the dry ingredients and fold in gently with a spatula. Make sure there’s not dry spots but it may still look lumpy and that’s okay. If you do want to add corn, fold in the corn into the batter. Then pour into your greased baking dish. Bake for about 20-25 minutes and until it looks golden brown. You can also insert a toothpick to see if it’s done. Let it cool for about 10 minutes and serve!