I originally found this recipe in The Joy of Cooking. I have made a couple changes, such as the sour cream because I don’t always have buttermilk on hand. I also added the corn, so it can now be classified as a vegetable, you are welcome! Feel free to leave the corn out of you prefer. You can also substitute plain yogurt equally with the buttermilk (or use sour cream like I have noted).
This recipe makes a 9×9 square pan or 12 muffins (which we often make and the kids love corn muffins).
1 1/4 cups ground cornmeal
3/4 cup all purpose flour
1-2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon baking powder
1 cup milk + 1/3 cup sour cream OR
2/3 cup milk + 2/3 cup buttermilk (or yogurt)
1-2 tablespoons honey
1/2 cup fresh or frozen corn
2-4 tablespoons butter, melted
Preheat oven to 425′ and grease a 9×9 (8×8 will work too) or muffin pan
Mix together all of the dry ingredients in a large bowl.
In another bowl or large measuring cup mix together all of the wet ingredients except the butter.
Add the wet ingredients to the dry and mix until the dry is just moist. If you allow this to sit for 15-30 minutes you will have a more cake-like corn bread because it will rehydrate the cornmeal. If you don’t want to wait, it will turn out just fine.
Add the corn and butter and mix just to combine.
Pour into your baking vessel and bake for 10-12 minutes for muffins or 20-25 minutes for a square pan.
Best served warm!
And if you really want to go big….
Cut a nice big piece and smother it under your favorite taco fillings! What a fantastic lunch! YUM!