Fresh Sweet Summer Corn Bread
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Sweet Summer Corn Bread
This Summer Corn Bread is the best! It is both Sweet from the brown sugar, and Savory from the Pepper Jack Cheese!
Equipment
Ingredients
- 4 Tbsp (55 g) butter (Melted)
- 1 cup (165 g) corn kernels (Cooked | About 1 1/2 ears)
- 1 cup (160 g) cornmeal
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (4 g) baking soda
- 2 Tbsp (25 g) light brown sugar
- 1 tsp (6 g) sea salt
- 3 eggs
- 1 cup (240 g) buttermilk
- 1 cup (115 g) shredded pepper jack cheese
Instructions
- Place your Square Flexipat® on the top of your Medium Perforated Baking Sheet. Set Aside.
- Preheat oven to 400F/200C.
CORN BREAD PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Place the corn ears directly into your Flexipan®. If frozen, place them directly in the mold. Arrange the Octagonal Bonmat on top of your Flexipan® and microwave on high until desired doneness, 2-3 minutes. Once cooled, sliced the corn kernels. Set aside.
- In a mixing bowl, whisk all the dry ingredients together (Corn Flour, All-purpose Flour, Baking Powder, Baking Soda, Light Brown Sugar and Sea Salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the buttermilk and cooled melted butter. Mix until it is all incorporated. Fold cooked corn kernels and shredded pepper jack cheese.
- Scoop your batter into your Flexipat®.
BAKE!
- Bake for 25 minutes at 400F/200C. (Every oven heats differently, monitor your cornbread from 22min). It is ready when the toothpick inserted into the center comes out clean.
- Once your corn bread is of the oven, let it cool down for about 10min before unmolding. Serve and Enjoy. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 202kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 473mg | Potassium: 126mg | Fiber: 2g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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