Ingredients for All Purpose Cornbread
- 1 1/2 cups Unbleached All Purpose Flour
- 1 1/2 cups Yellow Cornmeal
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Table Salt
- 1/2 cup Light Brown Sugar, packed
- 1/4 cup Splenda Sugar Substitute
- 1 1/2 cups Frozen Corn, thawed
- 1 1/2 cups Buttermilk
- 2 large Eggs
- 1/2 cup Unsalted Butter, melted and cooled
- nonstick cooking spray
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How to Make All Purpose Cornbread
- Preheat oven to 400°F (200°C). Place oven rack in the middle position.
- Grease an 8-inch square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a food processor or blender, combine the brown sugar, Splenda, thawed corn kernels, and buttermilk. Blend until smooth (about 5 seconds).
- Add the eggs and blend until well combined (about 5 seconds more).
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the well.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula, just until barely combined. Avoid overmixing.
- Add the cooled melted butter and continue folding until the dry ingredients are just moistened.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is deeply golden brown.
- Let the cornbread cool in the pan for 10 minutes.
- Invert the cornbread onto a wire rack to cool completely. This allows for even cooling and prevents sogginess.
- Cut into squares and serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
16g
Fat
20g
Carbs
7g
