A Moister Cornbread

In my last post, I referenced a cornbread recipe that I wanted to share, but decided to post about Crispy Chocolate Bars instead.  Can you blame me?  But now it's time to deliver a recipe where the adjectives 'dry' and 'crumbly' do not apply.  On the contrary, this cornbread is moist and rich...dense even (in a good way).  Need a bit more convincing?  Well, after taking a bite of this cornbread, you will not need to reach quickly for something to drink, nor will you have to (unobtrusively) brush crumbs off your lap.  Does this help?

The versatility of this cornbread is substantial.  It will be an exceptional carbohydrate accompanying your entrée, but it could also be a dessert star!  Picture a cornbread shortcake: cut in half, each half grilled, a multi-berry compote and whipped cream sandwiched between the layers, more whipped cream on top... oh, yummy!  Likewise, it would make a great breakfast bread, slathered with your favorite nut butter or jam...or honey!  It's an every-meal bread that has a moist crumb and a memorable corn-y flavor.  I hereby pronounce it a winner!

The original recipe yields 12 muffins, but I decided to cut the recipe in half and bake it off in a pie pan.  Sometimes it just makes sense to go the cornbread-wedge-route.

A Moister Cornbread
(Yield:  8 substantial wedges)

1/2 cup cornmeal
1/2 cup all-purpose flour
1/8 cup sugar
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 cup sour cream
1/8 cup milk (I used homemade mascarpone that I needed to use up)
1 egg, well-beaten
1/8 cup butter, melted

Directions

1.  Preheat the oven to 425ºF.  Grease a pie pan with vegetable spray.
2.  In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, cream of tartar, and salt.

3.  In a smaller bowl, whisk together the sour cream, milk, egg, and melted butter.
4.  Add the liquid mixture to the dry mixture and stir together until just combined.
5.  Direct the batter into the prepared pie pan.  Use a silicone spatula or an offset spatula to smooth and level the top.

6.  Place pie pan on a baking sheet and place into the oven.
7.  Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean and the edges are golden.

8.  Remove from oven and cool on rack.  If desired, spread some softened butter on top of the cooling cornbread to produce a sheen and provide more great flavor.
9.  After cooling for 10-15 minutes, loosen edges and bottom with an offset spatula and remove entire cornbread from pan for slicing.  Or, just slice from the pie pan.  Serve with your accoutrements :)