Adapted from: The Bread Bible
Originally from July 2013 on my old blog
If you like corn bread, you’ll love this. It’s like corn bread but softer, so soft you can spoon it out of the baking dish and onto your plate. It falls apart in this best way; soft and cheesy and fluffy. Plus, there are fresh corn kernels in the bread, not some can of creamed corn, like other recipes use. Plus there are yummy caramelized onions and melted cheddar cheese. What could be better?
I used this as a side dish for my BBQ Pulled Chicken Sandwiches (recipe posted on my blog) and Green Apple Coleslaw (also posted on my blog) for a complete Southern summer dinner.
~4 tablespoons unsalted butter
~1 small white or yellow onion, chopped
~1 large garlic clove, minced
~2 small ears corn, husked and cooked (just the kernels)
~¼ cup cilantro, chopped (optional)
~½ cup plus ½ tablespoon bleached all-purpose flour
~½ cup yellow cornmeal
~3 tablespoons sugar
~1 ¼ teaspoons baking powder
~1 teaspoon salt
~1/8 teaspoon black pepper
~1/3 cup heavy cream
~1/3 cup milk
~1 large egg, separated
~1/8 teaspoon cream of tartar
~1 heaping cup sharp cheddar cheese, shredded
~1/8 teaspoon crushed red pepper flakes (more if you like it spicy)
Grease a 4 to 6 cup ceramic casserole or souffle dish with butter or cooking spray. Preheat oven to 375 F.
Place a medium skillet over medium-low heat and add the butter. Once melted, add the onion. Saute, stirring occasionally, until the onion is softened and golden. Add the garlic and saute, stirring constantly, for 30 seconds. Remove the pan from heat and add cooked corn kernels and cilantro, if using. Cool completely.
In a medium bowl, stir together cornmeal, flour, baking powder, sugar, salt, black pepper, and crushed red pepper flakes.
In a small bowl, mix together heavy cream, milk, and egg yolk.
In a medium bowl, or a stand mixer on high speed, whisk the egg white until foamy. Add the cream of tartar and beat until stiff peaks form when the beater or whisk is lifted slowly.
Stir the egg/milk mixture and corn/onion mixture into the cornmeal/flour mixture until it is just evenly moistened. Fold in all but about a ½ cup of the cheddar cheese, then carefully fold in the egg white until incorporated.
Pour the batter into the prepared baking dish. Sprinkle the top with the remaining cheese. Bake for 30 to 35 minutes or until the top is nicely golden. Serve at once. Any leftovers can be left in the fridge for up to 5 days.