Cornbread with Fresh Corn - Kraft Recipes Top
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Cornbread with Fresh Corn

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Make It

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  • 1. Preheat oven to 400°F. Butter 9 x 9 x 2 inch baking pan.
  • 2. Whisk buttermilk and eggs in a large bowl.
  • 3. Blend cornmeal, flour, sugar, baking powder, and salt in processor for 5 seconds.
  • 4. Add butter and blend until coarse meal forms
  • 5. Add corn kernels and mix in bowl.
  • 6. Stir dry ingredients into buttermilk mix; transfer to pan.
  • 7. Bake until golden brown on top and tester inserted into center comes out clean, about 35 minutes. Cool 20 minutes.


1. You can add 1/3 cup fresh chopped basil to the buttermilk and eggs. 2. The batter will be a little lumpy because of the corn kernels, which is fine. 3. I use a blender instead of a processor which works fine as long as you mix the meal around occasionally.

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