Real Corn Cornbread 6 Steps
Preheat oven to 350°F.
Remove kernels from cobs of corn, reserve cobs. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Sauté corn in the butter until bright yellow and cooked (about 10 minutes). Season with salt then set aside in the fridge to cool.
In a medium saucepan, add cobs of corn and milk. Bring to a boil then reduce to a simmer. Simmer for 5-10 minutes while corn kernels cook. Strain and set aside in the fridge.
In a large bowl mix the flour, sugar, cornmeal, baking powder, salt and cooled corn kernels. Stir so that kernels are separated throughout the mixture.
In a separate bowl, mix 4 tablespoons of melted butter, strained corn milk, oil and eggs. Add into the dry mix and stir until combined. Transfer batter into one large 9x13 dish.
For a hard crust: coat the dish in butter or oil and place batter directly in. For less crust: line the dish with parchment. Bake for 35-45 minutes or until golden at the edges.