One of my favorite things to eat while I was Cornell was cornbread at a restaurant called Maxie’s Supper Club & Oyster Bar. I haven’t been back there in years but I still remember the taste of their cornbread; yes, it’s THAT good. So imagine my happiness when I found a recipe that tastes just as delicious with an addition of actual corn kernels inside the bread too.
If you’ve been reading my (infrequent) posts, you know that my favorite cookbook this year has been Huckleberry. And this recipe is also from that book. So if you don’t have it by now, get yourself a copy!
- 6 tbsp unsalted butter
- 1/2 cup + 1 tbsp sugar
- 1 3/4 tsp kosher salt
- 4 eggs
- 1 cup cornmeal
- 3/4 cup + 2 tbsp all-purpose flour
- 1/4 cup whole-wheat flour
- 1 tbsp + 1 tsp baking powder
- 1/2 cup whole milk
- 1 cup buttermilk
- 3/4 cup canola oil
- 1 1/2 cups fresh corn kernels (about two cobs; optional)
Preheat your own to 350F and grease an 8×8 inch pan.
In a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the cornmeal, all-purpose flour, whole-wheat flour and baking powder.
With the mixer on low speed, pour in the milk, buttermilk, canola oil, and 2 tbsp honey and mix. This is a very loose batter. Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix a little longer or work them out with your fingers.
Fold in in the corn, if in season; if not, omit.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester comes out clean. Do not over bake!
If you are choosing to glaze, slightly warm the 1/4 cup honey in a small saucepan and lightly brush the top of the warm cake.