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| Photo by Ken Korczak |
If you're looking for a way to make cornbread that will make it taste like it was handed down directly to you from heaven by angelic bakers, then look no further. Here is my method for the best cornbread you will ever eat.
I use fresh corn off the cob from my garden, rather than the dry cornmeal you buy in the store. This will work even with corn that has gotten a bit old or past its prime for eating sweet and crispy off the cob.
Get some hot water boiling and blanch your corncobs for about 2-3 minutes. Cut the corn off the cob with a sharp knife. Place the kernels in a freezer bag and let them freeze very hard 24 hours.
Next, you'll need a food processor or a powerful blender -- I use the VitaMix. Put a cup or two of frozen corn in your processor and grind it to icy "corn dust." Then all you have to do is choose your favorite recipe and substitute the same amount of your fresh-ground frozen corn with regular dry cornmeal.
Here is a recipe that works well for me:
1 cup all-purpose flour
1 cup fresh ground garden corn
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Directions
Preheat oven to 400 degrees F. Lightly butter a 9 inch cake pan, round, square or whatever -- one of the those black cast iron skillets are great!
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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