Fresh Corn Cornbread

Page 167

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Review

This is a delicious, decadent cornbread. I skimped slightly on the sugar and did not use the optional honey topping but did add the frozen (thawed) corn. Very moist and cake-like, this went well with a smoky, spicy chili or simply with a cup of coffee. I halved the recipe and cooked in an 8 inch cast iron skillet with enough batter left over for two muffins.

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