Ingredients
8
8 servings
- •¾ cup corn, fresh or frozen and thawed
- •½ cup heavy cream
- •2 cups stone ground yellow cornmeal
- •4 teaspoons baking powder, aluminum-free
- •1 teaspoon kosher salt
- •3 large egg
- •1 cup sour cream
- •½ cup canola oil, or other neutral oil
- •4 tablespoons unsalted butter, room temperature
- •1 teaspoon sorghum syrup
- •1 pinch kosher salt
- •12 inch cast iron skillet, (30 cm)
Instructions
- Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
- Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
- Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
- In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour in the batter and smooth the top. The batter will begin sizzling right away.
- Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
- Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
- Serve the cornbread hot or warm with the sorghum butter alongside.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 414
- Carbohydrate: 26g
- Fat: 33g
- Fiber: 11g
- Protein: 6g
- Sugar: 2g
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