Buster Rhino's Nearly Famous Cornbread
I worked on this cornbread recipe when we first opened up our restaurant in Downtown Oshawa. It quickly became one of our best sellers and customers would come in and buy trays from us for parties. It's a sweeter cornbread which Canadians tend to like, if you want it less sweet cut back on the sugar. This recipe makes enough for 9 servings, and can easily be doubled for a large crowd.
375ml (1.5 Cups) of Corn Meal
250ml (1 Cup) of Sifted Flour
Preheat Oven to 325 Degrees.
In a large bowl, mix the corn meal and buttermilk together. This needs to set for a minimum of 5 minutes to activate the mixture.
In a medium bowl, mix together the flour (make sure its sifted first), baking powder, salt, and sugar. This has to be well incorporated before it’s added to the wet mixture.
After the cornmeal has sat for a minimum of 5 minutes whisk in the butter, then the eggs. Ensure that you whisk the butter in first, tempering it, so you don't cook the eggs.
Pour your dry ingredients into your wet ingredients. With a spatula mix together until just incorporated. It should take about 14 - 15 deep stirs to mix together well enough. Do not blend together too long as it will make the finished product chewier.
Immediately after mixing pour into baking pan and put into oven. Do not let your batter sit for any length of time.
Bake in the oven at 325 degrees for 40 - 35 minutes, turning halfway for even cooking,. Your corn bread is done when you can insert a toothpick into it and it comes out clean.