All Purpose Cornbread Best Of Both Regions Recipe

Ingredients for All Purpose Cornbread Best Of Both Regions

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

How to Make All Purpose Cornbread Best Of Both Regions

1. Preheat oven to 400°F (200°C). Adjust oven rack to the middle position.
2. Spray an 8-inch square baking pan with nonstick cooking spray.
3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup Quaker yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.
4. In a blender or food processor, combine ½ cup packed light brown sugar, 1 ½ cups thawed frozen corn kernels (or 1 ½ cups fresh cooked corn kernels), and 1 cup buttermilk. Process until smooth, about 5 seconds.
5. Add 2 large eggs to the wet ingredients and blend until well combined, about 5 seconds more.
6. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
7. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until just combined.
8. Add ½ cup melted unsalted butter and continue folding until the dry ingredients are moistened.
9. Pour batter into the prepared baking pan and smooth the top with a spatula.
10. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is a deep golden brown.
11. Let cool in the pan for 10 minutes on a wire rack.
12. Invert the cornbread onto the wire rack, then flip it right-side up to cool for another 10 minutes.
13. Cut into squares and serve warm. Leftovers can be wrapped in foil and reheated in a 350°F (175°C) oven for 10-15 minutes.