Poe's Cornbread


  • 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


  1. Preheat oven to 350º
  2. Cream butter in a stand mixer with the paddle attachment or a hand mixer, on medium speed
  3. When butter begins to stick to the sides of the mixing bowl, slowly add the sugar. Cream for 2 minutes on medium speed
  4. With the mixer turned to low, add half of the masa harina/baking powder mixture. Allow to incorporate. Add eggs, one at a time, then the remaining masa harina/baking powder mixture
  5. Add shredded cheese and corn, mix until just combined
  6. Grease a 9" x 11" baking pan with shortening. Spread the cornbread mixture into the pan and cover with parchment paper and aluminum foil. Place the baking pan on top of a sheet tray to prevent any run-off liquids from spilling over into the oven.  Bake for about 45 minutes until firm to the touch
  7. Remove from oven. Keep covered and let cool for 10-15 minutes.  Uncover and remove cornbread from the pan. Slice and serve warm with butter. Garnish with microgreens (optional)