Corn Bread with Corn Kernels

By jjadin

Ingredients

• 3/4 cup (185g/ 6oz) unsalted butter, softened
• 1 1/4 cups sugar
• 3 large eggs
• 1 1/2 cups yellow cornmeal
• 1 cup cake flour
• 1/2 cup all pupose flour
• 1/3 cup whole-wheat pastry flour
• 1 TB baking powder
• 1 tsp salt
• 2 cups buttermilk
• 1 1/2 cups corn kernels, from one 8.75 oz can, or from frozen thawed

Details

Servings 1

Preparation

Step 1

Preheat oven to 400F. Grease a 9 x 13 inch glass baking dish with butter or nonstick spray. If using a glass baking dish, reduce the oven temperature to 375F.

In a bowl, using an electric mixer on medium, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In another bowl, stir together the cornmeal, cake flour, all-purpose flour, whole wheat pastry flour, baking powder, and salt. Using the mixer on low speed, add the flour mixture to the butter mixture in 2 additions, alternating with the buttermilk. Beat until smooth and well combined. Using a large silicone spatula, fold in the corn kernels just until evenly distributed, no more than a few strokes. Do not overmix. Pour the batter into the prepared pan.

Bake until the edges are golden brown and pull away from the sides, 30-35 minutes. A toothpick inserted into the center of the bread should come out clean. Transfer the pan to the wire rack and let cool for 15 minutes. Remove the sites of the springform pan, if using. Serve warm or at room temperature, cut into wedges or squares.