This recipe has made it into my top five of all the Dahlia Bakery recipes I have made thus far. If I had to pick five today they would be: buttery cupcakes with sour cream frosting, grandma douglas's schnecken, peanut butter sandwich cookies (ofcourse), intense chocolate cake and now this cornbread.
I've never experienced cornbread with fresh corn in it, what a treat!! I prepped most of this recipe the night before so I could make it first thing the following morning. All I had in my house at the time were girl scout cookies and I have to say since starting on this baking journey and eating the most amazing baked treats nothing compares to these recipes. I really don't enjoy store bought cookies anymore and now even girl scout cookies don't taste good to me!! What the heck?
I pulled everything together fairly quickly but there are a few steps in this recipe you need to plan for like blanching the corn and melting the butter and letting it sit just long enough to get to room temperature before mixing in.
Once the batter is done you top with the cornmeal crumble which I will write about in a separate post. The only thing I probably could have done here is add just a tad more butter to make the crumble form bigger clumps. I was able to get some on the batter but it could have used a handful more as most of it I just had to sprinkle on top. Then you want to pat it down with your fingers to make sure it doesn't separate from the batter when baking.
The result: OMG. So good! It is dense, moist, and filling and you only need one slice. We had it as breakfast, a side with dinner, and a dessert. You can taste the sugar in it so it is a nice blend of sweet and savory.
For full recipe: See page 98 in the Dahlia Bakery Cookbook
