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I was on the hunt for the perfect cornbread recipe and after testing several recipes I believe this is it. If you have a 10-inch cast iron skillet this would be the perfect time to use it, or 9 or 10-inch square or round baking pan or cake pan also works well. Adapted from America’s Test Kitchen Fall 2016 magazine, but with just a bit more sugar added, this cornbread recipe is perfect.

This cornbread is tender yet dense with a thick crunchy crust. I prefer a Northern-style cornbread which is sweeter than its Southern counterpart, and this recipe provides the right amount of sweetness from a combination of brown and granulated sugar, plus plenty of corn flavors by using yellow cornmeal and fresh or frozen kernel corn. I use regular frozen kernel corn since it is available year-round and less messy than cutting kernels off the cob. Briefly pureeing the corn in a food processor or blender eliminates tough chewy kernels.

Cornbread pairs perfectly with your favorite chili or soup recipes, or take it along to your summer barbecue. Cornbread is best served warm with a pat of butter and you can add a drizzle of honey for the ultimate cornbread indulgence.
Recipe type: Dessert | Entree | Quick Bread
Serves: 8 to 10 servings
Cornbread Batter:
  • 1½ cups all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt
  • ¼ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 cup whole buttermilk
  • ¾ cup frozen whole kernel corn, thawed Tip: use regular frozen corn kernels, not sweet corn. Fresh corn cut off the cob may also be used
  • 2 large eggs
  • ½ cup (1 stick) unsalted butter, melted and cooled
Preheat oven to 400 degrees F. Prepare one 10-inch cast iron skillet or one 9 or 10-inch square baking pan or round cake pan; lightly grease the pan with vegetable shortening.
Cornbread Batter:
  1. In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, salt, brown sugar, and granulated sugar; whisk together to mix. Set aside.
  2. In a blender or food processor add the buttermilk and thawed corn kernels. Pulse on low speed to coarsely chop the corn kernels 3 to 5 seconds. Add the eggs and process another 3 to 5 seconds or until combined.
  3. Use a rubber spatula to make a well in the center of the flour mixture. Pour the buttermilk mixture into the well of the flour mixture and stir just until everything is barely combined. Add the melted butter and continue stirring just until all the dry ingredients are moistened.
  4. Bake: Pour the mixture into the prepared pan, smooth the top with a rubber spatula. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Tip: 27 minutes is the perfect bake time in my oven. You don’t want to overbake. Remove pan from oven and let cool about 15 minutes before serving.
  5. Serve: The cornbread can be turned out of the pan for serving, or serve right from the pan. Cut the warm cornbread into squares or wedges and serve with softened butter and honey if desired..
Adapted from America’s Test Kitchen magazine Fall 2016
Republished 9-13-2018 to update ingredients and instructions.
Recipe Notes
Notes: Pan: One 10-inch cast iron skillet or one 9 or 10-inch square or round pan[/b] Greased Oven Temp: 400° Storage: Covered, cool place or room temperature
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