1 3/4 cups unbleached all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

3 tablespoons granulated sugar

1 teaspoon kosher salt

1 1/4 cups whole or low-fat (1% or 2%) milk, heated to just below a simmer

1/2 cup (1 stick) unsalted butter, melted  

1 large egg, room temperature, lightly whisked with a fork to break the yolk

1 cup fresh corn kernels, defrosted and excess water removed if previously frozen

2 tablespoons melted butter, for greasing baking dish

Method:

1.   Preheat oven to 400ºF.

2.   In a large mixing bowl, add flour, cornmeal, baking powder, sugar, and salt.  Using a whisk, mix until fully combined.

3.   In a separate medium size bowl, add heated milk, butter and egg. Using a whisk, mix until just combined being careful to not over-mix. Add the corn and mix until just incorporated.

4.   Gently fold the dry ingredients into the wet and stir until just combined.

5.   Grease the bottom and sides of a 9x13-inch baking dish with melted butter or cooking spray.

6.   Pour batter into prepared baking dish and spread into an even layer. Place in preheated 400ºF oven and bake until lightly golden in color and an inserted toothpick comes back with only a few crumbs attached, approximately 20 minutes.

7.   Remove from oven and allow to cool at room temperature, approximately 20 minutes. Meanwhile, increase oven temperature to 425ºF.

8.   Cut cornbread into 2-inch cubes and spread in an even layer on a parchment paper lined baking sheet. Place in preheated 425ºF oven and allow to cook until toasted and lightly golden in color, approximately 13 – 15 minutes.

9.   Remove from oven and allow to cool at room temperature before serving.

Kitchen Note:  For a crispier crust, preheat a cast iron pan in a 400ºF oven and bake the cornbread in the cast iron instead. This cornbread recipe is also great served as is with a hot bowl of chili or even spread with butter and honey. However you enjoy your cornbread, I think you will love the variety that it will bring you.