Rich and Moist Cornbread

Rich and Moist Cornbread

 

This cornbread recipe is the richest, moistest cornbread I’ve ever eaten in my life. I mean, look at it. First, you use both corn and cornmeal in it. There’s almost a POUND of butter in them. You use two kinds of sugars, heavy cream, cheese, jalapenos… it’s nuts. The most wonderful kind of crazy. If you want to impress some guests, whip these up along with some bbq or fried chicken. Wow, my mouth is watering just thinking about them.

The first step is probably the most important one here. It’s not hard, but absolutely brilliant. You caramelize the frozen corn in a ton of butter. You need to stir often and scrape the bottom of the pan to prevent burning, but achieving a good golden brown on the corn is critical here. So melt the butter on high heat in a heavy-bottomed pan, then add the frozen corn and diced jalapenos and stir continuously, scraping the bottom, until the corn has reached a deep golden brown.

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Blend the hot corn in a blender, making sure to leave a hole at the top for steam to escape. Otherwise you may cover yourself, your roof, and your cat in burning corn. Add the cream and milk and blend on high until smooth. Add the eggs and continue blending until well mixed.

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Mix together  cake flour, isomalt (or substitute 115g more sugar instead of the isomalt if you can’t find it), corn meal, cheddar cheese, sugar, salt, baking powder, and baking soda.

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Transfer corn puree to the bowl of dry ingredients and use a rubber spatula to mix well.

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Coat small bread pans, ramekins, or even an entire cast iron skillet with butter. Dust with flour and remove excess flour by tapping against the counter. Add batter to each pan. The original recipe with small bread pans calls for 120g of batter, but that will depend on the size of your containers.

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Bake to a core temperature of 194°F, about 15 minutes for small bread pans or 20 minutes for my mini cocottes shown here. You may carefully remove the bread while still hot and cool on a rack to develop more of a crust, or leave it in the container if you prefer. Serve warm with honey butter.

Rich and Moist Cornbread

Rich and Moist Cornbread
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Rich and Moist Cornbread

Recipe adapted from ChefSteps.com
Course Side Dish
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Author Cooking Madly

Ingredients

  • 400 g Unsalted butter
  • 900 g Frozen corn
  • 60 g Jalapenos deseeded and diced fine
  • 165 g Egg
  • 160 g Heavy cream
  • 90 g Milk
  • 245 g Cake flour
  • 230 g Isomalt or another 115g sugar
  • 160 g Corn meal medium grind
  • 100 g Cheddar cheese grated
  • 90 g Sugar
  • 10 g Salt kosher
  • 4.5 g Baking powder
  • 2.5 g Baking soda

Instructions

  1. Preheat oven to 375°F
  2. Melt butter on high heat in a heavy-bottomed pot. Add the corn and jalapenos and, stirring continuously and scraping the bottom well to prevent scorching, cook until golden brown.
  3. Leaving a hole at the top of the lid for steam to escape, blend the corn. Then add the cream and milk and blend on high until smooth. Then add the eggs and blend until well mixed.
  4. Dry blend remaining ingredients in a large bowl.
  5. Transfer corn puree to the bowl of dry ingredients and use a rubber spatula to mix well.
  6. Coat small bread pans, ramekins, or even a large cast iron skillet with butter. Dust with flour, and remove excess flour by tapping against the counter.
  7. Bake to core temperature of 194°F, about 15 minutes for small loaf pans and 20 minutes for ramekins or mini cocottes. If cooking in a single cast iron skillet, you may need to lower the temperature and increase the cooking time.
  8. If using loaf pans, remove the bread from the pans while still hot and cool on a rack to help form more of a crust.
  9. Serve warm, with honey butter.

 

Comments on this entry are closed.

  • Mere February 1, 2017, 12:59 pm

    Can anyone please help
    Me convert from grams into cups/oz/tsp for the homecook?
    I want to make this for my Super Bowl party but don’t have a scale for measuring grams.

    Thanks so much,
    MM

    • Cooking Madly February 1, 2017, 2:22 pm

      As best I can figure it, these are the conversions:
      400g Unsalted butter: 1 3/4 cup
      900g Frozen corn: 6 1/3 cup
      60g Jalapenos, deseeded and diced fine: 2/3 cup, about 3
      165g Egg: 3 large
      160g Heavy cream: 2/3c + 2 tsp
      90g Milk: 1/3c + 2 tsp
      245g Cake flour: 2 cup
      160g Corn meal, medium grind: 1 1/3 cup + 1 tbsp
      100g Cheddar cheese, grated: 1 cup
      205g Sugar: 1 cup
      10g Salt, kosher: 1 2/3 tsp
      4.5g Baking powder: 1 1/3 tsp
      2.5g Baking soda: 1 tsp

      • Mere February 1, 2017, 2:56 pm

        Wow – you rock!!! Thank you so much!
        Making this this weekend. Will keep you posted on how it turns out! So excited!

        • Cooking Madly February 1, 2017, 3:19 pm

          Glad I could help. Looking forward to hearing how your guests like it.