GOOEY CORNBREAD RECIPES

Steps:

• In small sauce pot over medium heat bring milk, cream, sugar, salt, and cayenne to a low simmer.
• Stir with a whisk and incorporate both the grated corn and whole corn kernels.
• Then add the corn meal while continuing to stir to keep from any sticking or scorching on the bottom of the pan.
• Cook the corn meal for about 5 minutes on medium heat at a low simmer and then turn down to low heat while constantly stirring.
• Cook for about another 10 minutes until the mixture is thick like grits.
• Depending on the grind of your corn meal you may need to add another ¼ to ½ cup of milk if the mixture is too tight.
• Once the corn meal is cooked completely, remove from heat.
• Cool to at least room temp.
• To speed this process up you can place on a flat sheet pan or in the cooler to expedite the process.
• Once cooled to at least 80 degrees Fahrenheit (26 degrees Celsius) you can place in a large mixing bowl and stir in egg yolks, cheese, sour cream and scallions.
• Fold in egg whites very slowly and gently using a rubber spatula.
• In six four-ounce baking dishes place a dab of butter and coat the interior of the dish well by rubbing the butter on all interior sides of the dishes.
• Once buttered, add about a teaspoon of corn meal to each dish and dust all sides and bottom lightly with an even coating of corn meal.
• The butter will make the corn meal stick in place.
• Distribute the cornbread batter into each dish evenly and fill only about 4/5 up the side of each ramekin.
• In a four-inch deep hotel pan place the ramekins and pour hot water in the pan (careful not to get any water inside the corn bread mixture).
• Cover the pan with aluminum foil and bake 10 minutes at 350 degrees.
• Remove aluminum foil and cook for another 10 to 15 minutes until the bread sets and is lightly browned.
• The cornbread should still be gooey and resemble the firmness of a soufflé.
• Remove from oven.
• Use tongs to pull the hot cornbreads from the water bath and unmold on plate, keeping top side up.
• Use a small pairing knife and run the tip around the edge of bread, separating it away from the dish.
• Gently dump upside-down on clean surface and then flip right side up on plate.
• Serve hot!

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.