Caky Corn Bread

I know this is super late for a Thanksgiving post for those that would actually use it, but cornbread is a year round thing for me. Nobody in my immediate family enjoys corn bread that much. They will eat it, but never with the immense joy I do. Seriously I think they eat it just because I love it so so so so much! (No joke). While I was testing the recipe I legit ate most of it by myself. 

This is a caky cornbread that has a bit of a longer shelf life than "normal" cornbreads. I chose to use oil instead of butter for the recipe for that reason. You can make it a day earlier, wrap it and put it in an airtight container, and warm it up in the oven the day of thanksgiving if need be. I have also made this a bit sweeter (more like the Trader Joe's corn bread in a box that is almost like a sweet cake) so feel free to double the sugar quantity if that is what you like. Usually I add bacon for my family. Of course that is is also fabulous and yet another facet of flavor in the bread but it is still delicious without.  

SERVES 

1   8 inch cake pan (30 min to bake)

or

12 cupcakes (15 min to bake)

INGREDIENTS

1 cup corn meal      (I pulverize it in the Vitamix so it becomes super fine. If you can find POWDERY corn meal, buy that instead. I have not been able to in Arizona so I do it myself. Trust me it makes a HUGE difference).

1 cup all purpose flour

1/2 cup sugar (you can add 1 cup and it will be sweeter but still yummy)

1 tsp salt

3 tsp baking powder

OPTIONAL (but delicious) 1 cup chopped cooked bacon (or more if you're my husband)

1 cup frozen corn

1 cup shredded cheese (I use cheddar) if you want it super cheesy you can add an extra cups and it'll work

4 eggs

1/2 teaspoon vanilla extract

3/4 cup canola oil

1/2 cup whole milk or cream with 1 teaspoon vinegar (or butter milk)

Salted butter and a teaspoon extra flour for baking pan

FUNDABBLER FACT

Clabbered milk (milk with added acid like lemon juice or vinegar) is actually NOT a good substitute for buttermilk. Buttermilk does freeze well. I suggest putting into ice-cubes and freezing it or in a large ziplock back so you can lay it flat, then break off pieces as needed. That said I still used clabbered milk because that is what I tested my recipe with a bajillion times, and so it is. :D

EXECUTION

Start by pulverizing your corn meal so it's basically a powder more like your flour's consistency. THIS MAKES ALL THE DIFFERENCE to me. 

I then mixed all the dry ingredients so:  the Flour

The sugar

The baking soda and salt 

Basically all the dry powdery ingredients together to whisk through so it is "sifted" and homogenized. 

Then add your wet ingredients:

4 Eggs

Your cheese (I keep mine in the freezer and I legit just make sure it's shredded and not blobbed and mixed it in)

Your vanilla and oil

Your corn (you don't even need to thaw it! But still make sure the corn is separated and not stuck together.)

For the milk, I add 1 tablespoon white vinegar because who has butter milk on hand at all times? (NOT ME!) Let the milk sit with the vinegar for a couple minutes. 

Mix your ingredients so they are well mixed. Then add your dry ingredients to the wet and incorporate. The batter is thick. That is the desired consistency. 

Generously butter your pan (I used salted butter I truly enjoy the oily crusty edges with a bit more salt) and add a teaspoon of flour and pat the pan so it spreads around and bang out the rest in the sink.

You can do it in a pan or in small muffin tins. I like the silicone, so much easier. 

Bake at 350F around 15 min for muffins and 30 min for cake. Check the center with a knife to make sure it comes out clean to know it's cooked! 

Then ENJOY!