This sweet corn bread is best served warm. If you can’t find blue cornmeal, don’t worry: Yellow cornmeal works well, too.
- 2 1/4 cups all purpose flour
- 1 3/4 cups blue cornmeal* or yellow cornmeal
- 1 cup sugar
- 1/3 cup pine nuts, toasted
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 cups whole milk
- 3/4 cup vegetable oil
- 3 large eggs
- 1/2 cup buttermilk
- 1 1/2 cups frozen corn kernels, thawed, drained
Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.
*Blue cornmeal is available at natural foods stores and specialty foods stores.
Makes about 28 pieces.
Bon Appétit
November 2001
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Substitutions: I halved the entire recipe, used two eggs, 1% milk instead of whole, 1% milk+lime juice in place of buttermilk, did not have any pinenuts, used applesauce in place of oil, 100% whole wheat flour in place of all-purpose.
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