Yes, there are plenty of times where I’m rushing around before dinner and only have time to whisk the requisite ingredients into a box of Trader Joe’s cornbread mix. But on this particular night, I had a full array of ingredients: buttermilk, flour, stone ground cornmeal from Muddy Dog Coffee, and frozen fire-roasted corn kernels from Trader Joe’s.
- 1/2 cup butter, melted
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3/4 cup frozen fire-roasted corn kernels, thawed
Preheat oven to 375 degrees F.
In a large bowl, whisk together butter and sugar until creamy. Add eggs and whisk to combine. Whisk in buttermilk and baking soda.
Switch to your favorite spoon or spatula and mix in the flour and cornmeal until just blended. Fold in the corn kernels.
Pour batter into a greased 8-inch square baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10-15 minutes before cutting.
“Oooh, cornbread! You know that’s my favorite, Mom. Can you put some honey on mine?”
This may very well be the best recipe that I’ve come across, and in all honesty, it’s almost as easy as the box mix, assuming that you have all of the ingredients on hand.