This cornbread recipe is a little sweeter and smoother than most, and is just right for drizzling a little honey and butter over in the morning. It's great, too, as a traditional accompaniment to most Louisiana cooking. The sweetness helps temper the spiciness of many Cajun dishes. This recipe makes about one loaf or 8-10 muffins.
Instructions
1. Heat the oven to 350 degrees.
2. If using frozen corn, thaw completely.
3. Using a sharp knife, slice the kernels off the ears of corn. Puree or mash them in a bowl, then force as much of the puree as you can through a fine strainer, leaving the kernel skins behind. You should have about half a cup of liquid.
4. Stir the dry ingredients together well.
5. In a separate bowl, whisk together the corn liquid and remaining wet ingredients and add to the flour mixture. Blend slowly just until combined. Don't overmix.
6. Pour mixture into greased 8 by 8-inch baking pan or muffin tins and cook for about 45 minutes or until golden (muffins will take about 25 minutes).
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