Growing up in the South, we never used sugar in our corn bread. We introduced this interpretation to our customers at Moxie more than ten years ago, and it's been a staple ever since.
Ingredients
- 2/3 stick unsalted butter
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
Directions
Preheat the oven to 350°F with a rack in the center. Grease a 9 by 13-inch baking dish and set it aside.
Combine the butter, sugar, and salt with a hand mixer or stand mixer fitted with beater attachments. Mix until light and fluffy With the mixer on medium speed, add the vanilla and eggs one at a time and mix until completely incorporated.
In a separate bowl, whisk together the flour, cornmeal, baking powder, and baking soda.
With the mixer on low speed, add one-third of the dry ingredients and one-third of the buttermilk to the wet mixture and mix until everything is incorporated. Repeat two more times, until all of the ingredients are incorporated.
Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until golden brown on top. Remove from the oven, let cool slightly, and serve warm.
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Submitted 5/22/12.
Source: I Love Corn from Andrews McNeel Publishing
Submitted By: b smith
Yankee Corn Bread