Everyone needs a good cornbread recipe in the back pocket. This one, from Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, is a keeper.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
15 mins
total:
55 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Grease an 8-inch square baking pan, a 9-inch round cake pan or a 9-inch cast-iron skillet.

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  • In a medium bowl, whisk together flour, cornmeal, baking powder, salt and baking soda.

  • In a blender, combine buttermilk, corn and brown sugar. Cover and blend 30 seconds. Add eggs and blend 10 seconds. Add corn mixture to flour mixture; stir until well incorporated. Stir in melted butter in three intervals.

  • Pour batter into prepared pan. Bake until a toothpick comes out clean, about 30 minutes. Let cool 10 minutes before cutting.

Nutrition Facts

245 calories; fat 7g; cholesterol 56mg; saturated fat 4g; carbohydrates 39g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 8g; protein 6g; vitamin a 286.2IU; vitamin c 1.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 59.6mcg; vitamin b12 0.2mcg; sodium 441mg; potassium 160mg; calcium 110mg; iron 2mg.
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