I prepared this cornbread to serve alongside my buttermilk roasted chicken, but it’s delicious on its own. Corn meal and whole corn kernels lend texture while buttermilk and lots of butter lend moisture and a tad of sweetness.
I left mine unadorned, but jazz this up according to your tastes – fleck the batter with minced scallions and halved cherry tomatoes or sprinkle cheddar on the top. A baking pan will work fine if you don’t have a cast iron skillet. You can also use milk instead of buttermilk, though the buttermilk (which can be made from 1 tbs. vinegar/lemon juice per 1 c. of milk) adds a little something something.
1 cup all-purpose white flour
1 cup yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk
6 tablespoons unsalted butter, melted and cooled
2 large eggs
1 1/3 cup fresh or frozen corn kernels
1. Preheat the oven to 400 degrees and lightly butter a 10″ cast iron skillet.
2. In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, melted butter and eggs then pour mixture over the dry ingredients and stir to blend. Add in the corn kernels. Don’t fret if the batter is lumpy.
3. Pour the batter into the cast iron skillet, than bake for 15 – 18 minutes until the top is golden. Let cool slightly then serve with butter.