Poe's Cornbread
Ingredients
- 1½ lbs unsalted butter, room temperature
- 2⅔ cups sugar
- 3 cups masa harina flour (or use cornmeal or corn flour) mixed with 1 tsp baking powder
- 12 large eggs
- 2 cups cheddar/jack cheese blend
- 1 bag (9 oz) frozen corn kernels, thawed
- 4 ears fresh corn kernels
- vegetable shortening to grease pan
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- garnish with microgreens (optional)
Special Equipment
- electric mixer with paddle attachment
- 9" x 11" baking pan
- parchment paper
- foil
How-to
- Preheat oven to 350º
- Cream butter in a stand mixer with the paddle attachment or a hand mixer, on medium speed
- When butter begins to stick to the sides of the mixing bowl, slowly add the sugar. Cream for 2 minutes on medium speed
- With the mixer turned to low, add half of the masa harina/baking powder mixture. Allow to incorporate. Add eggs, one at a time, then the remaining masa harina/baking powder mixture
- Add shredded cheese and corn, mix until just combined
- Grease a 9" x 11" baking pan with shortening. Spread the cornbread mixture into the pan and cover with parchment paper and aluminum foil. Place the baking pan on top of a sheet tray to prevent any run-off liquids from spilling over into the oven. Bake for about 45 minutes until firm to the touch
- Remove from oven. Keep covered and let cool for 10-15 minutes. Uncover and remove cornbread from the pan. Slice and serve warm with butter. Garnish with microgreens (optional)