You’d have to go a long mile to find a cakier, more finely textured cornbread than this one. The creamed corn has something to do with it, of course.
Yield: Makes one 9-inch round cornbread
4 tablespoons (½ stick) unsalted butter, melted
1 cup yellow cornmeal, preferably stone-ground
¾ cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
1 (8-ounce) can creamed corn
1 cup milk
1 large egg, well beaten
1. Preheat the oven to 450°.
2. Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot.
3. Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
4. Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
“The ancestor to our cornbread was the humble corn pone: an Indian concoction of water, salt, and cornmeal that was mixed together, put on a makeshift griddle, and thrust over an open fire.
Cornbread was a ubiquitous fixture of the meals of my early childhood. My mother didn’t like to cook, so I usually had the packaged mix variety. But there are those who can coax delicious and varied melodies from this unassuming dinner accompaniment.”
Sheila Johnson’s recipe comes from her great-grandmother, who usually served cornbread when they had fish for supper.