This cornbread -- with its flecks of fresh corn kernals, crunchy edges, and custardy middle -- has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.
- Servings: 16
Source: Martha Stewart Living, July 2006
- 3 tablespoons unsalted butter, melted, plus more for pan
- 2 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 2 cups whole milk
- 1 tablespoon plus 1 1/2 teaspoons distilled white vinegar
- 1 cup fresh or thawed frozen corn kernels
- 1 cup heavy cream
Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.
Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.
Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.