This corn bread is light and was just full of corn aroma, as it should. You will taste the sweetness of the corn kernels in every bite and it was the perfect complement for the Chili con carne!
Buttermilk Corn Bread
1 Cup (180 g) Yellow Cornmeal (preferably stone ground)
½ Cup (80 g) All Purpose Flour
2 Tbsp Sugar
2 tsp Baking Powder
½ tsp Sea Salt
1 Large Egg, lightly beaten
¾ Cup (180 ml) Buttermilk
¼ Cup (60 ml) Corn Oil or Canola Oil
¾ Cup (180 ml) Corn Kernel (from tin corn, drained well)
Preheat the oven to 400˚F or 200˚C.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, sea salt and mix well with a whisk.
In a smaller mixing bowl, combine the egg, buttermilk, and oil and whisk until just blended. Then pour into the dry ingredients mixture. Gently stir all the ingredients until the batter almost blended. Add the corn kernels and stir until blended.
Pour the batter into the cast iron pan (8 to 10 inches pan) and bake for about 20 to 25 minutes, or until the edges of the corn bread become golden brown in color. Remove from the oven and let it cool on a wire rack. Serve warm or at room temperature.
Serves 6 to 8