Ingredients Jump to Instructions ↓

  1. 2 cups yellow cornmeal

  2. 1 cup all purpose flour, sifted

  3. 1/4 cup plus 2 Tbsps. sugar

  4. 1 Tbsp. baking powder

  5. 3/4 tsp. salt (necessary)

  6. 1/2 tsp. baking soda

  7. 1/2 cup unsalted butter, chilled, cut into small pieces

  8. 1-1/2 cups buttermilk

  9. 1 tsp. vanilla extract

  10. 3 large eggs

  11. 1 cup canned corn, drained

Instructions Jump to Ingredients ↑

  1. Preheat oven to temperature 400°F. Butter bottom and sides of a 10 inch cast iron skillet or 9×9 inch baking pan. Mix first 6 ingredients in a food processor. Cut in butter until mixture resembles coarse meal. Beat buttermilk, vanilla and eggs in a large bowl. Add milk mixture to dry ingredients and process until just blended. Stir in corn and transfer to prepared pan. Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center. Cool in pan on rack.


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