|Fresh-Baked Cornbread at Create With Joy|
Many years ago, I frequented a Mexican restaurant that served the most scrumptious cornbread I’d ever tasted. It was moist – it was flavorful – and every bite was punctuated with fresh bursts of corn!
So, you can imagine my excitement when I discovered that Girlichef was hosting Bread Baking Day #36 – a monthly event for “passionate and to-be bread bakers”. As soon as I saw the theme – “CORNy Breads” – I knew that my creative challenge for the month was to create the perfect Cornbread recipe – one that emulated the tastes and textures I remember oh so well!
After three weeks and several rounds of tasting and tweaking, I’m ready to share my recipe with you! Prince Charming loves the results. I hope you do too!
3/4 Cup Unsalted Butter at Room Temperature
1 1/4 Cups Sugar
3 Large Eggs
1 1/2 Cups Fine or Medium Grind Yellow Cornmeal, Preferably Stone-Ground
1 1/3 Cups Whole Wheat Pastry Flour
1/2 Cup All Purpose Flour
1 Tablespoon Baking Soda
1 Teaspoon Salt
2 Cups Buttermilk
1/3 Cup Light Corn Syrup
2 Cups Fresh or Thawed Frozen Corn Kernels
3/4 Cup Diced Red Bell Peppers
1. Preheat the oven to 350 degrees.
2. Grease a 10-inch round springform pan with butter.
3. Use an electric mixer with the paddle attachment on medium speed to cream together the butter, sugar and corn syrup until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. In another bowl, stir together the cornmeal, whole wheat pastry flour, all purpose flour, baking powder, and salt.
5. Reduce the electric mixer to low speed. Add the flour mixture (#4) to the butter mixture (#3) in two additions, alternating with the buttermilk. Beat until smooth and well combined.
6. Fold in the corn kernels and red peppers until evenly distributed. Do not over-mix or you will crush the vegetables. Pour the batter into the prepared pan.
|Step 6 – Fold In The Corn & The Red Peppers|
7. Bake for approximately 100 to 105 minutes, rotating halfway through, until the edges are golden brown and pull away from the pan sides. When it is done, you should be able to insert a knife into the center and have it come out clean. Transfer the pan to a wire rack and let it cool for 15 minutes. Remove the sides of the spring form pan.
Note: The cooking time will vary based on your oven – be sure you test this with the knife to ensure that the bread has baked all the way through.
|Step 7: Baking Cornbread In A Springform Pan
Makes Removal A Breeze!
8. Cut into wedges and serve warm.
Cornbread tastes wonderful with chili and soup, makes a wonderful snack, and is divine when served with honey butter!