|From What to Expect|
Not long ago my husband accidentally brought home a half-gallon jug of fat-free buttermilk instead of the fat-free milk he intended to buy -- you can imagine his dismay when he poured it into his coffee the next morning! Since the bottle was already opened and returning it would have been inconvenient, I decided to attempt to use it up in recipes calling for buttermilk. My first thought was to make cornbread, which is easy, tasty, and can be made with buttermilk. Besides, autumn is the perfect time to get the oven going and start baking again. I found a simple cornbread recipe with added corn kernels for extra flavor. It turned out so well that this is now my favorite cornbread recipe. I am going to have to make Buttermilk Cornbread with Corn Kernels again, even if it means buying another carton of buttermilk!
Buttermilk Cornbread with Corn Kernels
3 T. butter
1 1/4 C. cornmeal
3/4 C. flour
2 T. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 C. corn kernels (fresh, frozen, or canned will work)
1 C. buttermilk
2 eggs, lightly beaten
Put 1 T. of the butter in a 9-inch square baking pan and heat in a 400-degree oven until the butter is melted. Stir together the dry ingredients and corn kernels in a large bowl. Melt the remaining butter and combine with the buttermilk and eggs. Pour this mixture over the dry ingredients and stir just to combine (do not overmix).
Swirl the butter in the baking pan to coat the sides. Pour the batter into the pan and smooth the top. Bake at 400 degrees for 25-30 minutes until a knife inserted in the center comes out clean. Cool slightly, then slice and serve. Serves 6-8.