Now I know that many, especially in the South, will think this is sacrilege not baking a Cornbread in a cast-iron skillet, but...
Marc's Cornbread
1½ cups yellow cornmeal
½ cup all-purpose flour
1 tbsp sugar
2 tsp double-acting baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1½ cups buttermilk
½ stick unsalted butter, softened
1 cup fresh corn kernels including the pulp scraped from the cobs (about 1½ ears
of corn)
1½ cups grated sharp Cheddar
3 scallions, sliced thin
Preheat the oven to 425º F. Grease a 13 x 9" or similar casserole dish. Into a small bowl sift together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl, beat together the eggs, butter and buttermilk. To the cornmeal mixture add the buttermilk mixture, corn, Cheddar & scallions. Stir the batter until it is just combined. Pour it into the prepared pan spreading it evenly. Bake approx. 20-25 minutes or until a toothpick stuck in the center comes out clean.
Till next time...Marc It Sold!
Howdy Marc
I like cornbread a lot. Thanks for sharing this recipe. My lady and I will give it a shoot.
Have a good one