Breakfast Buttermilk Corn Bread
- 1 cup coarse-ground cornmeal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs, lightly beaten
- kernels from one large ear of corn (1/2 to 3/4 cup)
- maple syrup and butter (optional)
- Preheat oven to 400. Grease a 9-inch cake tin and set aside. Roast the corn in the oven until cooked and slightly browned in spots; set aside to cool. Mix the dry ingredients in a separate bowl. Add the oil, buttermilk and eggs, and briefly stir just until dry ingredients are moistened. Fold in the roasted corn. Pour the batter into the prepared cake tin and bake for 25-30 minutes until done. Slice into 6 wedges and serve with butter and maple syrup.
coarseground cornmeal, flour, baking powder, kosher salt, sugar, buttermilk, vegetable oil, eggs, kernels from, maple syrup
Taken from www.epicurious.com/recipes/member/views/breakfast-buttermilk-corn-bread-50087952 (may not work)