Yields one 8" round pan

Ingredients

Batter

  • 4 tablespoons (57g) unsalted butter
  • 1/2 cup plus 2 tablespoons (75g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
  • 1/2 cup (78g) yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup (170g) mayonnaise
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 cup (50g) aged Cotija cheese, finely crumbled; divided (If aged Cotija is not available, feta makes a good substitute. Use a total of 1/2 cup (57g) finely crumbled feta, reserving 2 tablespoons (14g) for topping)
  • 1/3 cup (50g) corn, fresh or thawed from frozen; divided
  • 2 tablespoons (5g) cilantro, fresh leaves and tender stems, minced; divided

Crema

  • 3 tablespoons (43g) mayonnaise
  • 2 tablespoons (28g) sour cream
  • zest of 1/2 lime
  • 2 teaspoons lime juice
  • 1/4 teaspoon smoked paprika, plus additional for sprinkling

Directions

  1. Preheat the oven to 350°F with a rack in the center.
  2. To prepare the batter: Place the butter in an 8" round pan. Transfer the pan to the oven to melt the butter while it's preheating, about 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, and baking soda.
  4. In a large bowl, whisk together the mayonnaise, sugar, and egg to form a smooth, thick mixture.
  5. Add the dry ingredients to the wet ingredients and whisk until fully combined.
  6. Reserve 2 tablespoons (12g) of the Cotija, 2 tablespoons (20g) of the corn, and 1 tablespoon of the cilantro for the topping. Set aside.
  7. Add the remaining Cotija, corn, and cilantro to the batter, and stir with a flexible spatula to distribute evenly.
  8. Carefully remove the pan containing the butter from the oven. Dollop the batter into the pan and spread it into an even layer (a small offset spatula is the best tool here). Some of the butter will pool on top of the batter; that’s OK.
  9. Return the pan to the oven and bake for 20 to 25 minutes, until the top is evenly golden brown, and a digital thermometer inserted in the center of the cornbread reads 205°F.
  10. Remove the cornbread from the oven and allow it to cool slightly while you prepare the crema.
  11. To make the crema: In a small bowl, whisk the mayonnaise, sour cream, lime zest, lime juice, and paprika to combine.
  12. While the cornbread is still slightly warm, spread about 3 tablespoons (38g) of the crema in a thin layer across the surface. Sprinkle with the reserved Cotija, corn, and cilantro from step 6. Drizzle the remaining crema over the toppings and sprinkle with smoked paprika to taste.
  13. Storage information: Mexican Street Corn Cornbread is best enjoyed the day it’s baked, ideally while still slightly warm. For longer storage, refrigerate, covered, for up to a day; allow it to come to room temperature before serving.


Recipe courtesy of David Turner, via King Arthur Baking Company