1/2 cup butter, softened
1 1/2 cup plain yogurt (I used Greek.)
1/2 cup brown sugar plus 2 tablespoons
1 cup yellow cornmeal
1 cup flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon olive oil
12 ounces frozen corn
1. Heat oven to 375*F.
2. Beat together butter, yogurt, eggs, and 1/2 cup brown sugar. Add cornmeal, flour, baking soda and salt. Mix until batter forms.
3. In 10-inch ovenproof skillet heat olive oil over high heat. Add frozen corn and 2 tablespoons brown sugar and sauté 5 minutes.
4. Pour batter over sautéed corn and stir to combine. Place skillet in oven and bake 30 to 35 minutes or until top turns golden and toothpick comes out clean. Cool 5 minutes before serving.
This recipe is from Five Dollar Dinners. Many years ago, Art and I used to spend quite a bit of weekend time in Rockville, MD and there was a specialty food store there called Eatzi’s. Sadly, it went out of business but it had the most amazing skillet cornbread that had bits of corn in it, not just cornmeal. We’d often pick one up to take home with us and the bread was always devoured. I’ve been looking for a recipe that comes close to that deliciousness for quite some time now and I think this might be the one. The bread had just the right amount of sweetness, great texture due to the corn, and a nice crust from the skillet. This might just be the cornbread of my dreams.
Shown here with Spice-Rubbed Chicken Fingers with Cilantro Dipping Sauce.