Cheesy Corn Bread
Sitting on the back porch shucking corn on a heavy summer evening is a universal family ritual. Put the results to good use with this delicious, sweet and savory baked treat.
Hands-On Time: 30 minutes
Ready In: 1 hour, 15 minutes
Yield: 1 (9- by 13-inch) bread
2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup coarse yellow cornmeal
1/2 tablespoon kosher salt
1/2 cup milk (plus 2 tablespoons if batter is dry)
2 large eggs
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
2 tablespoons pure maple syrup
2 tablespoons honey
1/2 cup plus 2 tablespoons parmesan cheese
1 cup cooked corn kernels (cut from the cob or thawed frozen)
- Heat oven to 350, and grease a 9- by 13-inch baking pan. Combine flour, baking powder, cornmeal, and salt in one bowl. Mix together milk and eggs in another bowl.
- Cream butter in a third bowl with an electric mixer on low speed. Add sugar and mix on low speed until just combined. Add 1/3 of flour mixture and mix on low speed until just combined. Add 1/3 of milk mixture and mix on low speed until just combined. Continue adding thirds of flour and milk mixtures alternately until both are used up. With a wooden spoon, stir in syrup, honey, 1/2 cup cheese, and corn kernels (if batter seems dry, stir in additional 2 tablespoons milk).
- Spoon batter into pan and sprinkle with remaining 2 tablespoons cheese. Bake until corn bread is golden, about 40 minutes. Cool slightly before cutting into squares.