This cornbread can neither be called authentic Southern- nor Northern-style but it borrows my favorite qualities of both with a nice crust, gritty texture and light sweetness.
Preheat your oven and cast iron skillet to 400ºF.
In a large bowl, combine the flour, corn meal, baking powder, baking soda and salt. (All the dry ingredients except the sugar.) Stir in the grated cheese and 3/4 cup whole corn kernels.
In a medium bowl stir together the sugar, milk, eggs, butter, olive oil and pureed corn until well blended. Fold the wet mixture into the dry mixture.
With oven mitts, take the hot skillet out of the oven and brush the inside with butter. Pour the batter into the skillet and bake for 30-35 minutes or until the cornbread is crisp and golden.
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