Moist and Rich Cornbread
Source: Recipe from Chef Rob Pando
Crisp and golden on the outside and moist and tender on the inside, this cheesy cornbread is a delight. Serve warm and drizzle with honey.
3 oz. butter, melted
2 cups whole milk
6 oz. white Cheddar cheese, grated
8 oz. sour cream
16 oz. creamed corn
7 oz. polenta
6 oz. all-purpose flour
1 1⁄3 oz. granulated sugar
1⁄2 tsp. salt
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1. Mix the first six ingredients. Add remaining dry ingredients to the wet mixture, and whisk until well combined.
2. Pre-heat oven to 350° F. (or 325° F. in a convection oven). Heat large cast iron skillet in oven until quite hot (10-15 min.). When hot, oil pan with vegetable oil or vegetable cooking spray. Pour batter into pan. Fill about 3⁄4 full.
3. Bake until the mixture has set and the top is golden brown, about 25 min. The cornbread will still seem moist, but will be somewhat firm to the touch. Allow it to cool in the pan, the residual heat will finish cooking the bread.
4. To serve, re-heat cooled cornbread in its pan. When hot, loosen bread from edge of pan with a butter knife, and turn it out onto a warm plate. Drizzle generously with honey.