Braden Family Cookbook

Chuck Braden

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CORN BREAD – BEST                                                       Cook’s Illustrated

 

 

1 1/2 

cups  unbleached all-purpose flour , (7 1/2 ounces)

1 

cup  yellow cornmeal (5 1/2 ounces), see note

2 

teaspoons  baking powder 

1/4 

teaspoon  baking soda 

3/4 

teaspoon  table salt 

1/4 

cup  packed light brown sugar (1 3/4 ounces)  

3/4 

cup  frozen corn (3 1/2 ounces), thawed

(or ¾ cup fresh cooked corn on the cob)

1 

cup  buttermilk 

2 

large eggs 

8 

tablespoons  unsalted butter (1 stick), melted and cooled slightly

 

1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.  

2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.  

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.