Fresh corn season might be over, but you can still have delicious cornbread using frozen corn
Staff, America's Test Kitchen
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Adding whole corn kernels to the usual cornmeal in a cornbread recipe makes the cornbread extra corny. Plus, pureeing the corn in a blender (along with buttermilk and enough light brown sugar to make the bread pleasantly but not overly sweet) makes it easy to incorporate while eliminating tough, chewy kernels.
This cornbread is great served with chili and is also delicious slathered with butter. Using frozen corn in the recipe allows you to enjoy this tasty morsel year-round.
Corny Cornbread
Serves 9
Vegetable oil spray
1 1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
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