Cornbread is as American as it comes, and there must be thousands of family recipes out there that are passed down from one generation to the next. When I was growing up, cornbread was a savory food, served as muffins or in corn cob-shaped segments out of an old iron mold. I believe that the best cornbread comes out of an iron pan, whatever it’s shape, and this recipe is particularly good because it’s so versatile – moist as the freshest cake, rich and full-bodied – and perfect for dessert with a fresh fruit accompaniment and a smackerel of honey. Though it has no sugar, it makes an exceptional sweet for the end of a meal. And it can just as easily be a savory served with a hearty chili, filled as it is with sour cream, fresh corn and grated cheese. You’re going to love it!
Prep time: 50 minutes
- 3 fresh ears of corn
- ½ cup milk
- 1 ½ cup cornmeal
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sour cream
- 2/3 cup canola oil
- 2 large eggs
- 1 cup grated aged white cheddar cheese
- honey for drizzling
- blackberries for garnish
- Preheat oven to 350 degrees.
- Grease a 10” iron skillet. Cut the kernels off the corn and set aside 1 cup of kernels.
- Put the remaining kernels in a food processor and add milk. Pulse several times until kernels and well-chopped and set aside.
- Combine cornmeal, baking powder and salt in a bowl. Whisk until incorporated.
- In a separate bowl, whisk oil, sour cream, eggs and corn. Add the cornmeal mix to the wet mix and stir until well combined. Add ¾ of the cheese, stir gently.
- Put the batter in the skillet and top with the remainder of the cheese.
- Bake for 40 minutes. Allow to cool.
- Serve with drizzled honey and fresh blackberries as garnish