US VegWeek 2013 Recipe: The Best Cornbread Ever (to eat with the Black Bean Stew)

The Best Cornbread Ever
(adapted from a Cook’s Illustrated recipe)
makes nine generous pieces (or 12 smaller ones)

1 C flour (white or whole wheat)
1 ½ C cornmeal*
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt

Whisk together in a large bowl and set aside.

¼ C packed brown sugar
¾ C sweet corn, fresh or thawed if frozen
1 C milk with 1 T white vinegar OR 1 C buttermilk
2 large eggs

In food processor or blender, blend brown sugar, corn, and milk for about five seconds. Add eggs and blend until well combined (with corn lumps still remaining), about five more seconds.

8 T unsalted butter (1 stick), melted

Pour the wet ingredients into the dry ingredients.  Stir gently for just a few turns until it has barely started to combine.  Pour in the melted butter and continue to stir gently until everything is just moistened.  Do not over-beat.  Spread batter smoothly into a greased 8-inch square baking dish (glass is best, like Pyrex).  Bake in a preheated 400 degree oven until deep golden brown, 25 to 35 minutes.  Serve warm with honey and Black Bean and Corn Stew (among many options!).

*We make this with roasted cornmeal that we get from our mill.  It makes the cornbread even more amazing. If you can get your hands on some roasted cornmeal, try it that way!

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1 Response to US VegWeek 2013 Recipe: The Best Cornbread Ever (to eat with the Black Bean Stew)

  1. Pingback: US VegWeek 2013 Recipe: Black Bean and Corn Stew | Salmon and Souvlaki

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