I'll admit, this is a far leap from traditional southern cornbread. It should really be classified as a cake, due to all the sugar and vanilla I've added. But I am a big fan of both corn and cake, so this is the type of cornbread I like to eat, er... make.
Cornbread
1 1/2 C coarse yellow cornmeal
1 1/2 C masa harina (finely ground cornmeal)
1 C unbleached white flour
2/3 C sugar
4 tsp baking powder
1 TB salt
1 C frozen corn kernels
1 1/2 C yogurt
1 1/4 C milk
1 TB vanilla
12 TB melted butter
2 eggs
Heat oven to 425. Place seasoned cast iron pan in oven to heat.
In a large bowl, whisk together first 6 ingredients. Set aside.
In food processor, puree corn kernels and yogurt. ad butter, milk and vanilla. Blend a few seconds to combine. Pour wet ingredients into dry, stir until combined. The batter will be quite thick, Carefully remove pan from oven, and add 1/2 of the mix. Bake 20 mins, or until top is golden and a toothpick comes out clean.
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