All Purpose Cornbread Recipe

Ingredients for All Purpose Cornbread

• Unbleached All Purpose Flour
• Yellow Cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• Table Salt
• Light Brown Sugar
• Splenda Sugar Substitute
• Frozen Corn
• 1 cup buttermilk
• 2 large eggs
• Unsalted Butter

How to Make All Purpose Cornbread

1. Preheat oven to 400°F (200°C). Place oven rack in the middle position.
2. Grease an 8-inch square baking pan with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
4. In a food processor or blender, combine the brown sugar, Splenda, thawed corn kernels, and buttermilk. Blend until smooth (about 5 seconds).
5. Add the eggs and blend until well combined (about 5 seconds more).
6. Make a well in the center of the dry ingredients.
7. Pour the wet ingredients into the well.
8. Gently fold the dry ingredients into the wet ingredients using a rubber spatula, just until barely combined. Avoid overmixing.
9. Add the cooled melted butter and continue folding until the dry ingredients are just moistened.
10. Pour the batter into the prepared baking pan and smooth the top with a spatula.
11. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is deeply golden brown.
12. Let the cornbread cool in the pan for 10 minutes.
13. Invert the cornbread onto a wire rack to cool completely. This allows for even cooling and prevents sogginess.
14. Cut into squares and serve warm or at room temperature.