Amazing Cornbread

Cornbread – Cornbread, to sweeten or not to sweeten, that is the question! To some people, I have found out, this is a very serious question. You see, I posted this recipe on my FB page (in the form of the YouTube video) last week and wow, what a response. I had no idea that cornbread was so serious! But now that I do know, I’d like to just say a few things. OK everyone, picture me smiling, ready – first, I like cornbread both sweetened and not sweetened. I think that you have to consider what you will be serving it with to decide which way to go. Second, it is always a good thing to try new foods. If you’ve always eaten your cornbread sweet, try it the other way and vice versa. We are not two years old turning our noses up at what’s been put down on our high chair tray. The only way to grow in your cooking and in your eating habits is to be willing to try everything. This is coming from someone who’s eaten everything form balut to rattlesnake to a tequila-lime flavored cricket (which tasted like crunchy air sprinkled with tequila-lime flavored powder, in case you’re wondering). Anyway, I really never thought I’d be writing these things on a cornbread article, but than like I said, I was surprised at the FB response. And third (and last), I like my cornbread sweetened better. There, I said it :D! But I’d also rather sit down to a pile of cookies then a bag of chips. So, with all of that said, here is my recipe for a sweetened cornbread. I served this with a delicious ham (which was salty), fried apples, green beans sauteed in shallots and white wine and a five cheese mac and cheese. The decision for a sweetened cornbread comes from the fact that the main dish – the ham, is salty, salty and sweet are friends. Happy Cooking!
Ingredients
1 stick of butter at room temperature – try to use a good butter, I like plugra, the Irish butter is good too
1/4 cup light brown sugar
1 cup splenda (you can also use sugar)
2 eggs
3/4 cup sour cream (you can substitute fat free yogurt if you want)

dry mix
1 1/2 cup cornmeal
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons Kosher salt

1 cup milk
3 cups fresh corn, cut from the cob
*For a short cut, you can substitute frozen corn kernels, just make sure they are thawed out and drain any extra water!

Instructions
1. Pre-heat your oven to 350°F.
2. Mix all of your dry ingredients together in a small mixing bowl.
3.Cream your butter, brown sugar and splenda (or sugar) together in a large mixing bowl.
4. Scrape the bottom and sides of the bowl with a rubber spatula.
5. Add the eggs and mix until combined.
6. Scrape the bottom and sides of the bowl with a rubber spatula.
7. Add the sour cream and mix until well combined, scrape the bowl.
8. Add 1/3 of the dry ingredients and mix, scrape the bowl.
9. Add 1/2 the milk and mix until combined.
10. Continue to alternate the dry ingredients with the milk until they’re all mixed in, make sure to scrape the bowl now and then between additions.
11. Stir in the corn kernels.
12. Pour the batter into two, eight inch cake pans that you have either sprayed with cooking spray or buttered and floured.
13. Bake at 350°F for about 30 minutes, rotate half-way through cooking time, they’re done when a toothpick inserted in the center comes out clean.

Please enjoy this how-to video!