- 1½ lbs unsalted butter, room temperature
- 2⅔ cups sugar
- 3 cups masa harina flour (or use cornmeal or corn flour) mixed with 1 tsp baking powder
- 12 large eggs
- 2 cups cheddar/jack cheese blend
- 1 bag (9 oz) frozen corn kernels, thawed
- 4 ears fresh corn kernels
- vegetable shortening to grease pan
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- garnish with microgreens (optional)
Special Equipment
- electric mixer with paddle attachment
- 9" x 11" baking pan
- parchment paper
- foil












































Comments (1)
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I have not tried the cornbread, It looked good until I read that he used 2 2/3 cups of sugar. That sounds like a lot to me. (Feb 4, 2010 4:18:33 PM)