Brian Emmett's Sweet Buttermilk Cornbread

Get Your Bake On is a collection of sweet and savory recipes from Brian Emmett, winner of CBS's The American Baking Competition. Recently David Amess gave me a signed copy of Brian's book and I have plans to make many, if not all, of the recipes. First on my list — Sweet Buttermilk Cornbread, a recipe that Brian perfected over time. He suggest several optional add-ins to kick up his basic recipe; I added cheese, chiles and scallions to my batch and it was delicious—very moist, great texture and yummy. Almost a meal in itself!
Thanks Brian for a great cookbook. Thanks David for the cookbook and connection to Brian.

Sweet Buttermilk Cornbread    Serves 6 to 8
Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
   1 cup shredded Monterey Jack cheese
   1/3 cup canned roasted green chiles, minced
   1/2 cup diced cooked bacon
   1/4 cup thinly sliced scallions

1. Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
   
3. In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn. 
   
4. Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
5. Fold in cheese, chiles, bacon and scallions, if desired.
6. Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. 
   
7. Let cool slightly in the dish, then serve.

   

   Above: Cornbread, fresh from the oven.
   Below: Slightly cooled and cut cornbread is served to our dinner guests.

   
   
   

Recipe without photos . . .

Sweet Buttermilk Cornbread    Serves 6 to 8

Nonstick cooking spray or vegetable oil, for the baking dish
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 teaspoon salt
2 teaspoons baking soda
1/4 cup granulated sugar
1 large egg
1 cup buttermilk or skim milk
1/4 cup vegetable oil
1 (10 1/2 oz.) can creamed corn
Optional add-ins:
   1 cup shredded Monterey Jack cheese
   1/3 cup canned roasted green chiles, minced
   1/2 cup diced cooked bacon
   1/4 cup thinly sliced scallions

1. Preheat the oven to 400° F. Spray a 9 x 9-inch glass dish or a 9-inch cast-iron skillet with nonstick cooking spray or brush with vegetable oil.
2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda and sugar.
3. In a separate bowl, whisk together the egg, buttermilk, oil and creamed corn. 
4. Add the dry ingredients to the wet ingredients and use a wooden spoon or rubber spatula to mix until completely combined; do not over milk.
5. Fold in cheese, chiles, bacon and scallions, if desired.
6. Pour the batter into the prepared baking dish and bake until lightly golden brown and firm to the tour, 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. 
7. Let cool slightly in the dish, then serve.