As a child I didn’t like cornbread for two reasons. First my sister liked it, and secondly it was cut into triangles. Silly I know, but cornbread tastes better cut into rectangles. As I got older I realized that it is simply ridiculous to forgo my Grannie’s southern cornbread just because of a few hard feelings. Before moving to Moscow I was a cook-it-straight-out-of-a-box kinda girl (not just for cornbread). After moving to Moscow I realized that cornbread is one of my comfort foods, so I needed to learn how to make it. During the past year I have had a difficult relationship with cornbread because I just couldn’t seem to get the right texture, flavor, or moisture. I almost gave up on cornbread after a terrible experience at Thanksgiving, but as a foreigner failure is no stranger. I decided to combine a few recipes and a little bit of my new baking experience to finally settle on a good recipe. After about 6 unfortunate cornbread recipes, I have finally settled with my very own.
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup melted butter, plus 1 Tablespoon for the pan
1 cup buttermilk (or 1 T vinegar, then fill to the 1 cup line with milk)
1/2 cup canned corn, drained
Preheat the oven to 400F (204C). Melt 1 T of butter in an 8×8 inch pan in the oven being careful not to burn the butter. Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine 1/3 cup melted butter, buttermilk, and eggs in a small mixing bowl. Lightly beat the buttermilk and egg mixture. Then add to the dry ingredients. Stir just until all of the dry ingredients are wet but still lumpy. Fold in the corn. Bake for 20-30 minutes until the top is golden brown.