Fresh Basil & Corn Cornbread

13 Mar

A decadent, unique cornbread adapted from a recipe I found on bon appetit’s website. Very delicious!

Time: 10 min, 40 min cook               Serves: 8-10

Ingredients


  • 1 1/2 cups buttermilk (*please see note)
  • 3 large eggs shopping list
  • 1/3 cup fresh basil, chopped
  • 2 cups yellow cornmeal
  • 1 cup flour (or half white, half whole wheat)
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 stick butter chilled, diced into pea-sized pieces
  • 1 1/2 cups corn kernels (I used canned, but fresh would work – about 3 ears)
  • *If you do not have buttermilk, add 1 1/2 tbsp lemon juice or white vinegar to milk and let stand for several minutes until it begins to curdle. Thanks to GR user Essentialingredients for this useful tip!

How to make it


  • Preheat oven to 400F. Prepare an 8x8x2 glass pan.
  • Whisk buttermilk, eggs, and basil in mixing bowl. Add butter.
  • In another bowl, mix cornmeal, flour, sugar, baking powder, and salt together until well incorporated.
  • Incorporate dry ingredients into wet and mix well with a wooden spoon. Add corn, again be sure everything is well incorporated. Pour batter into prepared baking dish.
  • Bake for approximately 40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. I suggest checking it at about 30 minutes, as your oven may work at a different rate & you don’t want this to burn.
  • It is not necessary to spread butter on this bread as there is so much in there already, but if you want to I won’t tell 😉
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