Organic Valley, a farmer owned organic dairy cooperative.
1687 Owners Strong
Crusty, Chewy, Tender Cornbread
- Prep time
- 10
- Total Time
- 45
- Servings
- 8
A piping-hot cast-iron skillet gives this cornbread its crusty exterior, while fresh corn kernels lend a little chewiness inside. And the tender part? That comes from Organic Valley’s farm-fresh buttermilk.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup yellow cornmeal
- 1 cup flour
- 1 tablespoon sugar (or 1 tsp stevia)
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 Organic Valley large eggs
- 1 cup Organic Valley buttermilk
- 3 tablespoons Organic Valley butter, melted
- 1 cup corn kernels, cut from the cob
- 1 tablespoon minced fresh rosemary (or 2 tablespoons fresh thyme, chopped)
Directions
1. Place vegetable oil in an 8- to 9-inch cast iron skillet; swirl pan to coat the bottom with oil. Place skillet in oven and heat to 425 degrees for 20-30 minutes.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Whisk eggs and buttermilk in a separate bowl; stir this into the cornmeal mixture until barely combined. Gently stir in melted butter, corn and rosemary or thyme. Spread in hot skillet; do not stir the batter in the pan after this point.
3. Bake until toothpick inserted near center comes out clean, 20-25 minutes. Serve warm.
Copyright by Terese Allen
Comments
Post a Comment