Sweet And Cakey Northern Cornbread (america's Test Kitchen)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup buttermilk
• 3/4 cup frozen corn kernels, thawed
• 1/4 cup packed light brown sugar
• 2 large eggs
• 8 tablespoons unsalted butter, melted and cooled

Recipe

• 1 adjust oven rack to the middle position and heat the oven to 400°.
• 2 generously coat an 8-inch square baking pan with vegetable oil spray.
• 3 whisk the flour, cornmeal, baking powder, salt, and baking soda together in a large bowl.
• 4 process the buttermilk, corn, brown sugar, and eggs in a food processor until combined, about 5 seconds.
• 5 gently fold the buttermilk mixture into the flour mixture, then fold in the melted butter until just combined.
• 6 scrape the batter into the prepared pan and smooth the top.
• 7 bake until deep golden brown and a pick inserted into the middle comes out with a few crumbs attached, about 35 minutes.
• 8 let the cornbread cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 10 minutes.