Homemade buttermilk cornbread packed with fresh corn kernels.
Course Side Dish
Cuisine American
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 8servings
Calories 303
Author Annalise Sandberg
Ingredients
1cupall-purpose flour(125 grams)
1cupyellow cornmeal(215 grams)
6tablespoonsgranulated sugar(60 grams)
2 ½teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonsalt
1tablespoonthyme, chopped (about 10 stems)
1cupbuttermilk(236 ml)
3tablespoonsunsalted butter, melted (42 grams)
3tablespoonsvegetable oil
1large egg
1large egg yolk
1cupcorn kernels, fresh or frozen (150 grams, from 1 large ear)
Instructions
Preheat oven to 375°F. Grease a 9-inch cast iron skillet, or butter and flour a 9-inch round cake pan.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme. In a separate bowl whisk together the buttermilk, butter, vegetable oil, egg and egg yolk. Pour wet ingredients on top of the dry ingredients and gently stir together. Fold in the corn kernels. Do not overmix, batter should be somewhat lumpy.
Poor batter into the prepared pan and bake until top is golden, 30-35 minutes. Serve warm or at room temperature.
Store cornbread in an airtight container at room temperature for up to several days.