All-purpose flour - 1 cup
Coarse stone-ground cornmeal - 1 cup
Granulated sugar - 1/2 cup
Baking powder - 1 tablespoon
Baking soda - 1/4 teaspoon
Salt - 1/2 teaspoon
Canola oil 2 spoons
Butter at room temperature - 2 tablespoons
Buttermilk - 1 cup
Large eggs - 2
Lemon zest - 1/4 teaspoon (optional)
Fresh corn - 1/2 cup (optional)
Preheat oven to 375 degree F.
Butter and flour a loaf pan of about 9x5 inches.
In a large bowl, combine together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another vessel, whisk together oil, butter, buttermilk, eggs and lemon zest. Add to the flour mixture and stir quickly until well combined. Stir in the fresh corn if desired. Transfer the mixture to the buttered and floured loaf pan.
Bake for 35-45 minutes, or until the top is golden and a skewer inserted into the center of the bread comes out clean. If it needs to bake longer but the top is already golden, then place a a piece of tin foil over the top of the bread to prevent further browning. Transfer the pan to a rack to cool for 5 minutes before removing and placing on a wire rack to cool. Serve hot with some butter.
We had warm corn bread along with some hearty soup for a fulfilling dinner.
The following are my entries to AWED :American
And finally, the voting for the Diet Foods event is over. Mahimaa of Indian Vegetarian kitchen won the poll hands down!! Congrats Mahimaa. Thanks to everyone who voted :)