Fresh Corn Cornbread

From Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

Cookbook

Author(s): Zoe Nathan, Matt Armendariz, Laurel Almerinda, Josh Loeb

Page 167

Cuisine: North American

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

7 years ago

★ ★ ★ ★ ★ 5/5

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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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