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August 2015 Archives

Moist and Cakey Cornbread with Fresh Corn

cornbread.jpgI often swap (swipe?) recipes with (from?) my dear friend Beth Hensperger, who has written almost as many recipes as I have over the years.  OK, we're neck and neck. But the main reason I bring up the Babe of Baking is cornbread.  Both of us were raised on a not-very-authentic version of the Southern classic that used canned corn as the moistening agent. This cheap and cheerful ingredient was always in my family's kitchen cupboard, and it never occurred to me to turn my nose up at it.  (I was certainly raised to eat with was put in front of me, anyway, with the exception of liver and onions.) The canned corn infused my Mom's cornbread with straight-off-the-stalk goodness.  So, here it is the end of the corn season, and I overbought (as usual) at the market.  Faced with a mountain of corn, it struck me that I could puree some kernels with sour cream to approximate the canned corn, and go from there.  Here's what happened... 


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