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Export 10 ingredients for grocery delivery
Step 1
Adjust oven rack to middle position and preheat oven to 350F/180C.
Step 2
In a medium saucepan, melt the butter over high heat. Add the corn, and cook until golden brown, stirring and scraping the bottom of the pan continuously to prevent scorching; about 15 minutes.
Step 3
Transfer the corn-and-butter mixture to a blender, and blend until slightly pureed. Add in the cream and milk and blend on high until smooth. Add the eggs and continue blending until well mixed.
Step 4
In a medium bowl, whisk together the flour, cornstarch, cornmeal, sugar, salt, baking powder and baking soda until combined.
Step 5
Transfer the corn puree to the flour mixture and fold gently with a rubber spatula, until no flour pockets remain. Be careful not to overtax. Batter will be very thick.
Step 6
Pour batter into an oven-safe 9 to 10-inch skillet (cast iron, if you have one) that has been greased with butter. If you don't have an oven-safe skillet, use an 8 to 9-inch cake pan, greased with butter and dusted with flour.
Step 7
Bake for 35-40 or until a toothpick inserted in the center comes out clean or a digital food thermometer inserted in the center registers 194F/ 90C.
Step 8
Serve warm with whipped honey butter (recipe below). Store leftover in an airtight container at room temperature, reheating individual serving in the microwave.
Step 9
Add the butter, honey and salt in a bowl and whip with the whisk attachment of an electric mixer until light and fluffy; 3 to 5 minutes.
Step 10
Serve at room temperature on top of the warm cornbread.
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