All-Purpose Cornbread

degerminated cornmeal

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position, heat oven to 400 F. Spray an 8-in square baking dish (preferably pyrex) with vegetable oil spray.

Step 2

Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined, set aside.

Step 3

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

Step 4

Using a rubber spatula, make a well in center of dry ingredients, pour wet ingredients into well. Fold, giving mixture only a few turns to barely combine.

Step 5

Add melted butter and continue folding until dry ingredients are just moistened.

Step 6

Pour batter into prepared baking dish and smooth surface with rubber spatula.

Step 7

Bake 25-35 minutes (rotate pan 1/2way through) - until deep golden brown and toothpick comes out clean.

Step 8

Let cool in pan on wire rack for 10 minutes, then cool out of pan on rack until warm, about 10 minutes longer. Serve.

Step 9

Leftover cornbread can be wrapped in aluminum foil and reheated in a 350 degree oven for 10-15 min.