Ingredients

1 1/2 cups (375 mL) buttermilk 1 egg to ⅓ cup (50 to 75 mL) granulated sugar 1 cup (250 mL) frozen corn kernels 1 cup (250 mL) fine cornmeal 1 cups (375 mL) all-purpose flour 2 tsp (10 mL) baking powder tsp (2 mL) baking soda tsp (4 mL) salt ⅓ cup (75 mL) melted butter

Description

Here?s Fine Corn Flavour With Added Moistness From Using Kernels That Are Pur?ed. The Cornbread Has A Faint Sweetness―just Perfect To Accompany Chili And Other Savouries. Use The Greater Amount Of Sugar For More Pronounced Sweetness. Split And Toast

View Full Recipe