Serves     1 loaf

Ingredients

Cooking tips/notes: This is a very moist, almost pudding-like, cornbread. During the winter months when fresh corn is not readily available, frozen corn kernels are fine to use.

 

Ingredients

2 cups fresh corn kernels, cut from 3 to 4 cobs

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

3 tablespoons sugar

¼ teaspoon ground allspice

¾ teaspoon kosher salt

3 large eggs

¼ cup butter, melted

½ cup whole milk

½ cup sour cream

Directions

Butter and flour a standard-size loaf pan. Preheat oven to 350 degrees.

Put the corn kernels in the bowl of a food processor and pulse several times until they’re coarsely ground but not completely pureed. Set aside.

Sift together all dry ingredients in a large bowl. Set aside.

Whisk together eggs, melted butter, whole milk, and sour cream. Add to dry ingredients and mx together, just until blended. Then fold in processed corn. Do not overmix.

Pour batter into prepared loaf pan. Bake for 50 to 55 minutes until light golden brown and toothpick inserted into center comes out clean.

Let cool before slicing.

Country:
Togo


Notes and Instructions

Recipe and photo: Traci Barr