Monday, June 14, 2010

Out Of This World Cornbread

I have been on the hunt for a great cornbread recipe for awhile. I don't want a plain tasting cornbread that is dry and falls apart when you cut into it. I wanted one that was heavy, moist and super sweet. Well the search is over!!!! haha.

Martina McBride, a majorly famous country singer, had her cornbread recipe posted in Good Housekeeping this month in the July 2010 edition of the magazine. When I saw the sugar content, I knew that I had found a match.

This is definitely going on my make again and again and again list. I hope that you enjoy it as much as I did. Beware though...if you don't like a sweet cornbread then this isn't for you.

Martina McBride's Corn Cornbread
- 1 1/4 cup yellow cornmeal, plus more for pan
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 lg eggs
- 1/2 cup low-fat buttermilk
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 cup fresh corn kernels

Preheat oven to 350 and grease a 8x8 or 9x9 square baking dish. (The recipe called for a 9x5 loaf pan) Dust the pan with cornmeal.

In a large bowl, combine the cornmeal, sugar, flour, baking powder, baking soda, and salt. In a mediaum bowl, whisk eggs, buttermilk, milk and oil. Stir egg mixture into cornmeal mixture until just combined. Stir in the corn and pour batter into prepared pan. I honestly don't remember how long that I baked this but I believe that it was another 20 minutes or so after the first 15 minutes. Just bake it until it springs back to the touch in the middle.

Bake 15 minutes and reset the oven control to 325. I honestly don't remember how long that I cooked it after this. I believe that it was 20 minutes. It just needs to spring back when you touch it. I will time it next time.

1 comment:

Kayte said...

I don't think I have ever had cornbread that is sweet...my recipe has a little sugar in it, but I think only like a tablespoon or two, so that's probably not classified as sweet on the whole. I am wondering what sweet cornbread would taste like, so will have to give this one a try. It certainly looks wonderful and tasty!