Cliff is nutty for cornbread. I could take or leave it, until I made this one. Now, I’m a bit more amenable to it – especially with a pot of chili. I found this one here and deviated very little from the original, however, I’m thinking of leaving out the basil and adding jalapeños and a handful of shredded cheddar. I’ll update if I do it and it works.
2 c cornmeal
1 c flour
1/2 c sugar (I used less – I think you could get away with 1/4 c)
4 tsp baking powder (yes, 4)
1 tsp salt
1/2 c chilled unsalted butter, diced (I don’t think chilled is necessary, but I’m trying to follow directions)
1 1/2 c buttermilk
3 large eggs
1/3 c chopped fresh basil
1 1/2 c fresh or frozen corn kernels
Preheat oven to 400° F (204° C) and grease a 9×9 pan. Combine cornmeal, flour, sugar, baking powder, salt and butter with a pastry cutter until coarse meal forms. Set aside. Lightly whisk together buttermilk, eggs and basil until just combined. Stir cornmeal mixture into buttermilk mixture with a wooden spoon until all dry ingredients are moistened. Coarsely chop corn kernels in a food processor and stir into batter. Pour batter into greased pan and bake for 40-45 minutes or until toothpick comes out clean. Allow to sit for 10 minutes and serve.