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Sunday, July 8, 2012

Corn Bread with Corn Kernels

English: Springform Pan with the walls loosene...
English: Springform Pan with the walls loosened from the finished product. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw


Using folding as a technique in baking allows the cook to combine two mixtures or ingredients with markedly different densities. Begin by putting the ingredient or mixture to be incorporated (in this recipe, corn kernels) on top of the batter. Using a large rubber spatula, gently cut down through the center of the batter to the bottom of the bowl and pull the spatula in a circular motion up and over the contents, thereby folding in the corn without overhandling the batter. Rotate the bowl a quarter turn and repeat the motion. Continue just until the ingredient is evenly distributed.


Folding is just one of the many techniques a cook can use to bring out the best in her baking and corn bread with corn kernels is just one where you can try this technique pretty easily. No sweat, yet, you will be able to do something which you have not yet done before and transform that ordinary corn bread taste into a remarkably tempting taste.


You will need:



3/4 cup (6 oz/185 g) unsalted butter, at room temperature

1¼ cups (10 oz/315 g) sugar

3 large eggs

1½ cups (7½ oz/235 g) fine-to medium-grind yellow cornmeal, 
preferably stone-ground

1 cup (4 oz/125 g) cake (soft-wheat) flour

1/2 cup (2½ oz/75 g) all-purpose (plain) flour

1/3 cup (2 oz/60 g) whole-wheat (wholemeal) pastry flour or corn flour

1 tablespoon baking powder

1 teaspoon salt

2 cups (16 fl oz/500 ml) buttermilk

1½ cups (9 oz/280 g) fresh or thawed frozen corn kernels, 
or 1 can (8¾ oz/ 270 g) whole-kernel, corn drained

Here's how:

Preheat the oven to 400oF (200oC). Grease a 10-inch (25-cm) round springform pan or 9-by-13-inch (23-by-33-cm) glass baking dish or spray with nonstick cooking spray.

In a bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In another bowl, stir together the cornmeal; the cake, all-purpose, and whole-wheat pastry flours; the baking powder; and the salt. Using the mixer on low speed, add to the creamed mixture in 2 increments, alternating with the buttermilk. Beat until smooth and well combined. Using a large rubber spatula, fold in the corn kernels just until evenly distributed, no more than a few strokes.

Do not overmix.

Pour the batter into the prepared pan.

Bake until the bread is golden brown around the edges and begins to pull away from the sides of the pan, 35-40 minutes. A toothpick inserted into the center of the bread should come out clean. Transfer the pan to a wire rack and let cool for 15 minutes. Remove the sides of the springform pan, if using. Serve warm or at room temperature, cut into wedges or squares.

Notes: If using a glass baking dish, reduce the oven temperature to 375oF (190oC). This bread is best served the day it is made. If there are leftovers, store, wrapped in plastic, in the refrigerator. Look for whole-wheat pastry flour and corn flavor in natural-foods stores. 

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