Boston Corn Cake
I got this recipe for my bridal shower. It's the best sweet cornbread recipe (I'm not a fan of the savory ones). It's super easy.
I got this recipe for my bridal shower. It's the best sweet cornbread recipe (I'm not a fan of the savory ones). It's super easy.
- Carbohydrate 33.9055065625 g
- Cholesterol 33.3375 mg
- Fat 4.2612878125 g
- Fiber 0.658762508992106 g
- Protein 3.8678234375 g
- Saturated Fat 2.4131136875 g
- Serving Size 1 1 Serving (78g)
- Sodium 177.43865625 mg
- Sugar 33.2467440535079 g
- Trans Fat 0.39164853125 g
- Calories 188 calories
Step-by-step
- Preheat oven to 420 F.
- Sift and combine the dry ingredients (first 5).
- Combine the wet ingredients in another small bowl.
- Add wet to dry and stir until just moistened.
- Bake in a buttered pie pan or 8 by 8 inch baking pan for 20 minutes or until golden brown and center comes out clean with toothpick.
Timing the final integration of wet and liquid components dictates the crumb structure of this sweet baked corn product. Overmixing activates the gluten proteins present in the wheat flour, producing a tough, rubbery texture instead of a tender crumb. Stir just until the dry pockets disappear.
Flour and Cornmeal Ratios
Traditional cornbreads often lean heavily toward cornmeal, but this formulation balances one cup of all-purpose flour against a half cup of cornmeal. Wheat flour supplies the structural gluten network required to trap carbon dioxide gas released by the baking powder. Decreasing the flour content will compromise the rise. Substituting stone-ground cornmeal for standard supermarket yellow cornmeal introduces a coarser particle size and a nutrier flavor profile, though it requires an extra two minutes of resting time in the liquid ingredients to hydrate properly before baking.
Leavening and Dairy Modifications
The recipe calls for three teaspoons of baking powder paired with standard cow milk. Regular milk provides sufficient acidity and moisture to activate the chemical leavener without requiring buttermilk adjustments. Plant-based milk replacements like unsweetened almond or soy milk work adequately if fortified with calcium carbonate to mimic dairy mineral content. If substituting salted butter for the specified melted butter, reduce the added salt measurement by one-quarter teaspoon to prevent over-seasoning. Bake at 420 degrees Fahrenheit in a well-buttered metal pan to ensure crisp edges.
