Musical Cornbread

Hands down the best cornbread I’ve ever had

Ingredients

For the cornbread:

14 ounces (3 & 1⁄2 sticks/400 g) unsalted butter, plus more for greasing
2 cups (240 g) tipo “00” flour or all--purpose flour, plus more for dusting
51⁄2 cups (900 g) frozen corn kernels
1 cup (250 g) unsweetened oat milk
3 large (150 g) eggs
1 cup (160 g) cornmeal
1 cup (200 g) organic cane sugar
1 tablespoon kosher salt
1 1⁄8 teaspoons (5 g) baking powder
1⁄2 teaspoon (3 g) baking soda

Make the cornbread:

Heat the oven to 375°F (190°C). Grease two Breadwinner pans with butter and dust them with flour, tapping out any excess.

In a heavy-bottomed pot, melt the butter over high heat. Add the frozen corn and cook until golden brown, about 15 minutes. Transfer the mixture to a blender, add the oat milk, and blend on high until smooth. Add the eggs and blend again until smooth. Set aside.

In a large bowl, stir together the flour, cornmeal, sugar, salt, baking powder, and baking soda.

Add the wet ingredients to the dry ingredients. Mix well. Pour the batter into the prepared pans.

Bake for 40 minutes, until the cornbread turns golden and the top begins to crack. Remove from the oven. Set the pans on trivets or a wire rack and let cool completely.

When the cornbread has cooled, heat a large skillet over medium-high heat.

Turn the loaves out of the pans and set them right-side up on a cutting board or flat surface. Using a serrated knife, cut the loaves into equal slices

Working in batches, place the cornbread slices into the heated dry skillet, leaving space between the slices. Sear each slice until golden brown on both sides, 1 to 2 minutes per side. As they finish, set aside on a rack.