Cakey Cornbread for Desserts |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This cornbread is more like cake, using more flour than cornmeal. This recipe comes from Chef Bill Taibe, owner of leFarm and The Whelk, both in Westport, CT, by way of Fine Cooking magazine. Ingredients:
4 ounces unsalted butter, room temperature (8 tbsp) |
9 ounces unbleached all-purpose flour (2 cups) |
3 ounces fine yellow cornmeal (1/2 cup) |
2 teaspoons baking powder |
3/4 teaspoon kosher salt |
1 cup granulated sugar |
3 large eggs, room temperature |
1/2 cup heavy cream |
1/2 cup whole milk |
1/2 cup sour cream |
Directions:
1. Preheat oven to 375°F and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
3. Using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
4. Addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
5. Add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
6. Bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
7. Make up to one day in advance, wrap tightly and store at room temperature.
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