Name: Toaster-Oven All-Purpose Cornbread
Total time: 1 h
Ingredients: 1½ cups (7½ ounces/213 grams) all-purpose flour; 1 cup (5 ounces/142 grams) cornmeal; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon table salt; ¼ cup packed (1¾ ounces/50 grams) light brown sugar; ¾ cup frozen corn , thawed; 1 cup buttermilk; 2 large eggs; 8 tablespoons unsalted butter , melted and cooled

Why This Recipe Works

We wanted cornbread with a deeply browned crust; a fluffy texture; and, most important, rich corn flavor. To boost the corn flavor without having to cut fresh kernels off the cob, we first pureed frozen corn with brown sugar and buttermilk in the food processor, which released the corn’s full flavor while breaking down the kernels. The brown sugar added a molasses flavor that accentuated the corn. Using a little baking soda with the baking powder made for a fluffy crumb; plus, the soda promoted browning. Gently folding melted butter into the batter created subtle streaks of unmixed butter that rose to the surface and created a browned, buttery top. Baking the bread at a high temperature with the direct heat from the top heating element of the toaster oven developed an ideal crust without burning our cornbread.

Before You Begin

We developed this recipe with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier, less tender cornbread. The cornbread is best served warm.

Instructions

Adjust toaster oven rack to middle position and heat oven to 400 degrees. Spray 8-inch square baking dish or pan with vegetable oil spray. Whisk flour, cornmeal, baking powder, baking soda, and salt together in medium bowl; set aside.

Process sugar, corn, and buttermilk in food processor until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds.

Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue to fold until dry ingredients are just moistened. Transfer batter to prepared dish and smooth top.

Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Let cornbread cool in dish on wire rack for 10 minutes. Remove bread from dish and let cool until just warm, about 10 minutes longer. Serve. (Cornbread can be wrapped in aluminum foil and reheated in 350-degree oven for 10 to 15 minutes.)