Classic Corn Bread

Ingredients:

1 cup (5 oz/155 g) cornmeal

1 cup (5oz/155 g) all-purpose (plain) flour

1 ½ teaspoons baking powder

½ teaspoon baking soda (bicarbonate of soda)

½ teaspoon salt

2 cups (12 oz/375 g) fresh corn kernels (about 3 ears), optional

2 large eggs

3 tablespoons honey or firmly packed golden brown sugar

1 ⅓ cups (11 fl oz/340 ml) buttermilk

3 tablespoons unsalted butter, melted, or canola oil or olive oil

Preparation:

Position a rack in the middle of the oven, and preheat to 425°F (220°C). Butter an 8-inch (20 cm) cast-iron frying pan or an 8-inch square baking pan or dish. In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and the corn kernels, if using. Set aside.

In a large bowl, whisk the eggs until blended. Add the honey, buttermilk, and butter and until blended. Add the dry ingredients and stir evenly moistened.

Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Let the bread cool slightly in the pan on a wire rack. Serve warm. Store in an airtight container at room temperature for 2-3 days or freeze for up to 1 month.

 Notes:

If you cannot get buttermilk, make your own by mixing 1 tablespoon of lemon juice for every cup of whole milk.

Instead of corn kernels, I sautéed one diced green pepper, 3 tablespoons of diced onion and 3 jalapeño peppers and mixed it with the dry ingredients. I also top the bread with 1/2 cup of grated cheese after 15 minutes of baking.

Source:

Essentials of Baking. Recipes and Techniques for Successful Home Baking.

Williams-Sonoma