The following recipe is from the April 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
One of the best cornbreads I've ever had was a friend's great-grandmother's cornbread, in which she mixed in some creamed corn to make the dish extra moist. This recipe, from Crescent Dragonwagon's The Cornbread Gospels, does the same. She developed it for her neighbor (the titular Carroll), who was having a little trouble with it as originally written. Try it split and toasted with butter and maple syrup.
- Yield:9 squares
- Vegetable oil cooking spray
- 1 cup reduced-fat sour cream (or full-fat, if you prefer)
- 1/2 teaspoon baking soda
- 1/4 cup mild vegetable oil
- 1 cup canned creamed corn
- 2 eggs
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon cornstarch
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Preheat oven to 350°F. Spray an 8-inch square baking pan with oil.
Place the sour cream in a large bowl; whisk in the baking soda to activate it. Then whisk in the remaining wet ingredients: the oil, creamed corn, and eggs. When thoroughly combined, sprinkle the cornmeal over the top.
Combine the cornstarch, baking powder, and salt in a small dish; sift over the cornmeal. Stir the whole thing together with as few strokes as possible, to just combine wet and dry.
Transfer the batter to the prepped pan. Let it stand at room temperature for 20 minutes, then pop it in the oven and bake until golden brown, about 40 minutes.