Moist, Flavorful Cornbread
This is a recipe for a very moist, dense cornbread recipe. It is not a light and airy cornbread but similar to a corn casserole but can be cut like a cornbread.
Equipment
- Electric Mixer with paddle attachment
- Digital Metric Scale
- 8" x 8" x 2" square glass cake pan
Ingredients
- 55 g cream cheese room temp
- 55 g sugar, granulated
- 400 g cream corn room temp (one can)
- 1 ea egg room temp
- 195 g flour, all purpose
- 140 g corn meal (corn flour)
- 10 g baking powder (2 tsp)
- 3 g salt 1/4 tsp
- 170 ml 2% milk room temp
Instructions
- Prepare cream corn if making from scratch (homemade)
- Preheat oven to 350F degrees.
- Prepare the pan with butter (or spray) and flour.
- Scale or measure all ingredients, ensuring cold products are at room temperature.
- Mix all dry ingredients (flour, corn meal, baking powder, salt) together and set aside.
- Whip the cream cheese and sugar at medium speed for 1-2 minutes until throughly mixed.
- Add egg. Mix on medium-low for 1 minute. Scrape Bowl and mix again until incorporated.
- Add cream corn and mix on low for 1 minute.
- While mixer is on low, alternate the addition of dry ingredients with the milk in thirds (one third dry, one third milk, etc. until complete). Stop mixer and scrape down bowl.
- Turn mixer on to medium and mix for 1 minute.
- Pour mixture into prepared pan.
- Bake at 350 degrees for 35-40 minutes or until a toothpick is clean.
- Allow this to cool on a rack for 20 minutes before cutting and serving.