{"id":3411,"date":"2014-07-21T18:41:34","date_gmt":"2014-07-21T22:41:34","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3411"},"modified":"2014-07-21T18:44:49","modified_gmt":"2014-07-21T22:44:49","slug":"cooks-illustrated-all-purpose-cornbread","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/07\/21\/cooks-illustrated-all-purpose-cornbread\/","title":{"rendered":"Cooks Illustrated All-Purpose cornbread"},"content":{"rendered":"

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1.5 cups all purpose flour
\n1 cup yellow cornmeal
\n2 tsp baking powder
\n.75 tsp table salt
\n.25 tsp baking soda
\n1 cup buttermilk
\n.75 cup frozen corn, thawed
\n.25 cup light brown sugar
\n2 large eggs
\n1 stick unsalted butter, melted and cooled<\/p>\n

Preheat oven to 400F.<\/p>\n

Combine dry ingredients in a medium bowl and make a well in the center<\/p>\n

In a food processor, process the corn, buttermilk, and brown sugar just until combined, about 5 seconds. Add the eggs and process to combine, another 5 seconds. You should still have corn lumps.<\/p>\n

Pour this mixture into the dry ingredients and fold it in with a rubber spatula until barely combined. Add the melted butter and continue folding until the dry ingredients are just barely moistened.<\/p>\n

Pour the batter into a sprayed or buttered 8×8 glass baking dish, or as I did, a 10-inch cast iron skillet. Bake 25-30 minutes or until it’s a deep golden brown and passes the toothpick test in the center.<\/p>\n

Tina’s notes:<\/p>\n

The cast iron, being dark metal, cooks faster so start checking at 20 minutes. It gives a marvelous crust on top and all around the sides of the cornbread!<\/p>\n

In spite of the sugar, which made me nervous because I prefer savory rather than sweet bread, the results are perfectly balanced, not too sweet at all.<\/p>\n","protected":false},"excerpt":{"rendered":"

1.5 cups all purpose flour 1 cup yellow cornmeal 2 tsp baking powder .75 tsp table salt .25 tsp baking soda 1 cup buttermilk .75 cup frozen corn, thawed .25 cup light brown sugar 2 large eggs 1 stick unsalted … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,7,20],"tags":[91,190,250,555,344],"class_list":["post-3411","post","type-post","status-publish","format-standard","hentry","category-bread","category-recipes","category-sides","tag-buttermilk","tag-corn","tag-corn-meal","tag-eggs","tag-flour"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3411"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3411\/revisions"}],"predecessor-version":[{"id":3416,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3411\/revisions\/3416"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}