ALL PURPOSE CORNBREAD

South of the Mason Dixon Line cornbread may be a staple but north of that cornbread is just darn good.  This recipe is made with light brown sugar that added a little different taste to the bread.  They suggest adding the frozen corn but not having any in the house I made the bread without.  Taste great to me. Cook's Country Cookbook 1 1/2 cups all-purpose flour 1 cup yellow cornmeal 2 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 1/4 cup packed light brown sugar 3/4 cups frozen corn kernels, thawed  (optional) 1 cup buttermilk 2 large eggs 1 stick of unsalted butter, (8 Tbsp) melted and cooled slightly Grease a 8 inch baking dish, preheat oven to 400 degrees I didn't use the frozen corn, so I didn't use a food processor to pulse the corn, brown sugar and buttermilk.  What I did was combine all the dry ingredients and whisk this together.  In another bowl I combined the eggs which you will mix with a fork then add the buttermilk and mix.   Make a well in the dry ingredients and pour in the mixed egg/buttermilk mixture.   Fold this into the dry ingredients just enough to combine the two.  Then add the melted and cooled butter and continue to fold until all is just moistened.  Pour the batter into the prepared pan and smooth the top and bake until a toothpick inserted into the center comes clean.    About 25-35 minutes.  Cool for a bit then invert onto your serving plate. I have a quiche dish that I usually use for making cornbread.  Then I cut in wedges and serve with a lot of butter.  Print recipe