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Country Corn Bread with Real Corn

By The Canadian Living Test Kitchen

Tested till perfect

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Country Corn Bread with Real Corn

This recipe makes 16 servings

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Serve this fresh corn bread with honey or jam. Corn bread can be made ahead and frozen. It's delicious when toasted after thawing.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted and cooled
  • 3/4 cup corn kernels, fresh or canned, drained

Preparation

In large bowl, stir together cornmeal, flour, sugar, baking powder, baking soda and salt. In smaller bowl, beat eggs blend in buttermilk and butter. Pour over dry ingredients. Sprinkle with corn and stir together just until evenly moistened.

Transfer batter to greased 9-inch (2.5 L) square cake pan and bake in 400°F (200°C) oven for 20 to 25 minutes or until corn bread is well risen and top springs back when lightly touched. Serve hot, cut in squares.

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