I’d been looking for a good cornbread recipe, and then Tasting Table emailed the one below, adapted from chef Red Hauge at Dragon Ranch Moonshine and BBQ in Chicago. I like it because it’s moist and dense, with real corn blended in.
It doesn’t quite have the crispy exterior you find on cornbread muffins in the South _ at least when I make it _ so I’m still searching for my ideal. But in the meantime, this one will do just fine.
1 1/2 sticks unsalted butter, melted
1 1/3 cups all-purpose flour
2/3 cup fine yellow cornmeal
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
2 1/2 cups corn kernels (fresh or thawed frozen)
2 large eggs
1 1/2 cups well-shaken buttermilk (I use regular milk.)
Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking dish.
Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
In a food processor, pulse the corn kernels until roughly pureed. Scrape the corn puree into a large bowl and whisk in the melted butter, eggs and buttermilk. Stir the flour mixture into the corn mixture until just combined. Scrape the batter into the baking dish.
Bake until a toothpick inserted into the center comes out nearly clean, about 30 minutes.