The first time I made this was this past thanksgiving when I paired it with some andouille sausage and some aromatics to make cornbread stuffing. Pretty much the best stuffing ever! The last time I made this recipe I baked it and let it rest for a few days and used it as a binder in my meat-loaf. It was amazing. And I love how versatile it is. You can change cornbread to suit your needs. If you feel like jalapeno-cheddar or bacon-caramelized onion or leek-mushroom, you can do it. But this recipe is back to the basics. I do add fresh kernels for some texture and it is the furthest idea from the already beaten path.
2 Ears corn
1 1/2 C. Cornmeal
1/2 C. Flour
1 C. Buttermilk
1/4 C. Sour Cream
1/4 C. Honey
1/3 C. Sugar
1/2 C. Vegetable Oil
1 T. Baking Powder
1 t. Salt
1 Egg
1.) Take the kernels off the cob by cutting 1/4 inch of the end off, making a flat surface, so as you can stand it up right and slice down the side with your knife.
2.) Add kernels, cornmeal, flour, sugar, baking powder and salt to mixer. Mix on low just to combine.
3.) While on low add the egg, sour cream and honey. Pour both the buttermilk and vegetable oil in a steady stream into the mixer while still on low.
4.) Place mixture in a 9 inch cake pan. I used a springform cake pan for easier removal. Be sure the batter isn't more than 2 inches high. You may have to separate the batter into two pans.
5.) Bake at 350 for 45-60 minutes or until a toothpick comes out clean in the the middle.
